AUTHENTIC chinese cashew chicken recipe & CHICKEN LO MEIN?

please send an AUTHENTIC chinese recipe. BOTH cashew chicken %26amp; chicken lo mein.

using real chinese sauces %26amp; recipes. i want it to come out like the chinese restaurants.AUTHENTIC chinese cashew chicken recipe %26amp; CHICKEN LO MEIN?
Chicken Cashew from Whey Chai restaurant

1 cup vegetables (see note)

2 teaspoons vegetable oil

1 1/2 lbs boneless skinless chicken breasts, cooked and cubed (or 3/4 pound already cooked chicken)

4 teaspoons plum sauce

1 teaspoon chopped garlic

2 teaspoons sugar

1 cup cold water, mixed with

2 tablespoons cornstarch

2/3 cup unsalted cashews



Saute vegetables in oil in wok a few minutes, until crisp-tender.

Add chicken and cook until heated through. Add plum sauce, garlic and sugar.

Add water/cornstarch mixture and cook to thicken.

Remove from heat and garnish with cashews.

Note: Use a mixture of celery, carrots, water chestnuts, bamboo shoots, onions, white mushrooms and green bell pepper, cut into small cubes or thinly sliced.



Chicken Lo Mein Recipe



1 tablespoon Soy sauce

1 teaspoon Sherry

1 teaspoon Garlic, minced

1 teaspoon Cornstarch

1 tablespoon oil

1/2 pound chicken breast, boneless, thinly sliced into 2" x 1" strips

1/4 cup shredded carrots

1/2 cup thinly sliced celery

1/4 cup sliced mushrooms

3 cups thin egg noodles (dry)

1 cup Chicken broth

2 tablespoons Oyster sauce

1 tablespoon Cornstarch

Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the chicken, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and set aside.



Stir-fry chicken and carrots quickly (about 3 minutes), adding celery and mushrooms after the first minute. Whisk together the broth, oyster sauce and corn starch. Stir into the chicken. Toss in the cooked noodles. Cook until thickened (about 2 minutes). Serve warm.AUTHENTIC chinese cashew chicken recipe %26amp; CHICKEN LO MEIN?
this one?



Chicken with Cashew Nuts



Ingredients:



250g Chicken (boneless)

50g Salted Cashew Nuts

1 Carrot, peeled and diced (about 100g)

1/4 Brown Onion, diced (about 50g)

50g Green Bell Pepper, diced %26amp; seeded (optional)

50g Baby Sweetcorn, sliced (optional)

2 Tbsp Oyster Sauce*

1 tsp Sugar*

1 Tbsp Light Soy Sauce*

1 Tbsp Chinese Wine*

Dash of Pepper*

1 tsp Cornflour in 150ml Water (mixed)

Method:



Remove skin and visible fat from the chicken. Cut into bite-sized pieces.

Marinade chicken pieces with seasoning ingredients*.

Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat.

Fry onion %26amp; garlic until fragrant.

Add in chicken %26amp; vegetables. Stir-fry until chicken is cooked.

Add cashew nuts %26amp; cornflour mixture. Stir until the sauce thickens.

Remove from heat and serve with rice.



Mean Chinese Chicken Lo Mein



1/2 lb linguine

1/2 lb chicken (sliced 1/8 in. thick)

1 teaspoon cornstarch

1 tablespoon light soy sauce

1 teaspoon sherry wine

1/2 teaspoon garlic (crushed)

Sauce Mixture

1 tablespoon cornstarch

1 cup chicken broth

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

1 stalk green onions (diced)

2 tablespoons vegetable oil



Par boil linguine noodles for about 3 minute.

Rinse with cold water and drain.

Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.

Have a pot of hot water ready.

Heat wok.

Add 2 T vegetable oil and reheat.

Add garlic; brown and discard.

Add chicken with marinade.

Stir until 3/4 done.

Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).

Add green onions and sesame oil.

Mix well and keep warm.

Drop noodles into hot water.

Stir for about 1 minute to heat.

Drain well and add to meat and sauce in the wok mixing well.