Number of Servings: 4
1 pound boneless,skinned breast cut into bite sized
1 tablespoon minced garlic
1 teaspoon white ground pepper
4 tablespoons white wine
1 tablespoon cornstarch
2 tablespoons light soy sauce
1/2 cup cashew nuts
1/3 cup vegetable oil
1 1/2 tablespoons black soy sauce
For 30 minutes, marinate breast meat with light soy sauce, garlic, pepper, wine and cornstarch. Stir 2-3 times.
Heat oil to high heat in pan, add marinated meat and stir and cook until meat is done .
Add black soy sauce and stir until meat is evenly coated and looks golden.
Add cashew nuts and mix well.
Optional: strain cooked product before serving to remove excess oil.
Serve with cooked rice.
Notes & Variations:
All upland birds can be cooked this way including forest grouse
Contributor: Howard Gardner, RRGC