Tuesday, May 10, 2016

Cashew Chicken

This is another recipe I've been adapting over the years, and I think it has finally reached perfection! Quick, easy, and super yummy!



‎1 lb. boneless skinless chicken breasts, sliced
1 t. powdered ginger
1 t. toasted sesame oil
1 onion, cut into thin wedges
2 large carrots, cut into slices on the bias
1 bunch celery (about 4 C.), cut into slices on the bias
2 T. vegetable oil
1 C. cashew halves and pieces

sauce-
1/2 C. low sodium chicken broth
1/4 C. soy sauce (I use Silver Swan Filipino-style)
1 t. powdered ginger
1 t. granulated garlic
2 t. sugar
1 T. hoisin sauce
1 T. cornstarch

cooked rice

In medium bowl, combine chicken, ginger, and sesame oil. In small bowl combine sauce ingredients. Prep other ingredients. Heat wok over high until smoking; add 1 T. oil. Stir-fry chicken until almost cooked through; a tiny bit of pink is okay because you'll be adding it back later. Set aside. Reheat wok and add remaining oil. Stir-fry vegetables until almost crisp-tender. Add back chicken and sauce; reduce heat to medium. Cook and stir until sauce is thickened. Stir in cashews just before serving. Serve over hot cooked rice.

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