Sweet and Sour Cashew Chicken
Serves 4
2 pounds chicken breasts, cubed
2 Tbsp cornstarch
1 tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
½ cup scallions, sliced
¼ cup ginger, finely chopped
3 garlic cloves, finely chopped
3 Tbsp canola oil
½ cup rice vinegar
½ cup Bourbon Smoked Sugar
¼ tsp Bourbon Smoked Pepper
1½ Tbsp Imperial Double Fermented Soy Sauce
½ cup roasted cashews
¼ cup scallion greens, sliced, for garnish
1 Tbsp Bourbon Smoked Sesame Seeds, for garnish
Method
1. In a large bowl, mix the chicken with the cornstarch, smoked salt and pepper.
2. Heat a large wok or skillet over med-high heat. Add 1½ tablespoons oil and the
scallions, ginger and garlic. Stir-fry for 1 minute. Add the chicken mixture and stir-
fry for 3 minutes to sear the chicken.
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3. Add the vinegar, sugar and ¼ teaspoon smoked pepper. Bring the mixture to a
boil and cook for 2 minutes. Add the Imperial soy sauce and the cashews and cook
for 30 seconds. Remove from heat and place in serving bowl. Garnish with scallions
and smoked sesame seeds.
Method
1. In a large bowl, mix the chicken with the cornstarch, smoked salt and pepper.
2. Heat a large wok or skillet over med-high heat. Add 1½ tablespoons oil and the
scallions, ginger and garlic. Stir-fry for 1 minute. Add the chicken mixture and stir-
fry for 3 minutes to sear the chicken.
9
3. Add the vinegar, sugar and ¼ teaspoon smoked pepper. Bring the mixture to a
boil and cook for 2 minutes. Add the Imperial soy sauce and the cashews and cook
for 30 seconds. Remove from heat and place in serving bowl. Garnish with scallions
and smoked sesame seeds.
