Cashew Chicken Stir-Fry / Jillhough.com Stir-fry is one of my favorite weeknight dishes because, after a little prep, dinner is on the table in a jiffy. This particular version is espe­cially indulgent, with both cashews and coconut milk giving it a soft, silky quality that’s a natural for Gewürztraminer.

Cashew Chicken Stir-Fry

From the Gewürztraminer chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)

Stir-fry is one of my favorite weeknight dishes because, after a little prep, dinner is on the table in a jiffy. This particular version is espe­cially indulgent, with both cashews and coconut milk giving it a soft, silky quality that’s a natural for Gewürztraminer.

Serves 4

  • 1 cup basmati or long-grain white rice
  • 3/4 cup coconut milk
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) (see below)
  • 3 tablespoons soy sauce
  • 1/2 teaspoon dried crushed red pepper flakes
  • 12 ounces boneless, skinless chicken, cut into 1-inch pieces
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
  • 2 tablespoons safflower, sunflower, peanut, or other high-heat cooking oil
  • 2 carrots, cut diagonally into 1/8-inch slices
  • 4 cloves garlic, pressed through a garlic press or minced
  • One 1/2-inch piece fresh ginger, peeled and finely chopped
  • One 8-ounce can sliced water chestnuts, drained
  • 8 scallions, white and light green parts only, halved lengthwise and cut into 1-inch pieces
  • 3/4 cup roasted, salted cashews

Cook the rice according to package directions. Remove from the heat and let it stand, covered, until ready to serve.

In a medium bowl, combine the coconut milk, broth, aji-mirin, soy sauce, and red pepper flakes. Add the chicken, tossing to coat, and set aside for 15 minutes. Drain the chicken, saving the marinade. Stir the cornstarch mixture into the marinade and set aside.

In a large wok or skillet over high heat, warm the oil. Add the chicken and cook, stirring, until cooked through, 3 to 4 minutes. Use a slotted spoon to transfer the chicken to a plate. Set aside.

Add the carrots to the wok and cook, stirring, until crisp-tender, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the chicken, water chestnuts, scallions, cashews, and marinade mixture and cook, stirring occasionally, until the sauce comes to a boil and thickens, about 1 minute.

Arrange the rice on a platter or plates and top with the stir-fry mixture, dividing it evenly. Serve hot.

NOTE Aji-mirin is available in the ethnic or Asian section of most major supermarkets. Besides using it in this recipe, you can use it in other Asian or Asian-inspired dishes.

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