Tuesday, March 8, 2011

Cashew Chicken

Here's another recipe that's a legend in our house.  My family loves this Cashew Chicken.

The recipe is very flexible as far as adding our beloved vegetables.  Instead of (or in addition to) peppers, broccoli, carrots, cauliflower, snow peas, summer squash, or greens could be added.  

I serve it with brown rice.  I usually triple the recipe, and have enough for a few days.  It's even better the second day. 

Cashew Chicken

Cooking sauce:
    ½ teaspoon cornstarch
    a dash of tabasco
    ¾ teaspoon sugar
    ¾ teaspoon white wine vinegar
    1 teaspoon water
    1 tablespoon soy sauce

1 tablespoon soy sauce
1 teaspoon cornstarch
1 whole chicken breast, (about 1 lb.) skinned, boned, and cut into bite size pieces (thighs work too)
3 tablespoons oil
½ cup salted roasted cashews
1 bell pepper (any color) but into 1 inch pieces
1 onion, chopped into large pieces
1 tablespoon grated ginger
1 small can water chestnuts

Prepare cooking sauce and set aside.  In a bowl, stir together soy and cornstarch.  Add chicken pieces and stir to coat.  Set aside.

Place frying pan (or wok) over medium high heat.  Add two tablespoons oil to a frying pan and heat on a medium-high heat.  When oil is hot, add cashews and stir until brown, about one minute.  Remove from pan and set aside. 

Add chicken mixture and stir-fry until meat is no longer pink in  the center, about five minutes.  Remove from pan and set aside. 

Pour remaining one tablespoon of oil into pan.  When oil is hot, add pepper, onion and ginger and stir-fry until pepper is tender-crisp (about 4 minutes).  Return chicken to pan, along with the water chestnuts.  Stir in cooking sauce until sauce boils and thickens.  Stir in cashews.  Serve with rice if desired.

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1 comment:

  1. Well, I'm just going to have to try this. It sounds wonderful.