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Cashew Chicken

2 tbsp (25 ml) vegetable oil
1 lb (500 g) bonless skinless chicken, cut into 1-inch (2.5 cm) pieces
1-1/2 cups (375 ml) sliced Onions
2 cups (500 ml) sliced mushrooms
1 large clove garlic, minced
1 tbsp (15 ml) finely minced gingeroot
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) draine, canned sliced water chestnuts
3/4 cup (175 ml) bean sprouts
1/3 cup (75 ml) sliced green onions
1/2 cup (125 ml) unsalted roasted cashews
 
Sauce:
1 1/4 cups (300 ml) chicken broth
1/4 cup (50 ml) soy sauce
2 tbsp (25 ml) cornstarch
2 tsp (10 ml) sesame oil (optional)
 
1. In Large nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat.
 
2. Add chicken; cook, stirring often, for 5 to 6 minutes or until lightly browned.
 
3. Remove chicken with slotted spoon; cover and keep warm.
 
4. Add remaining oil to pan. Add carrots and nions; cook, stirring often, for 3 minutes.
 
5. Stir in garlic and ginger cook for 1 minute.
 
6. Add broth; cook for 3 minutes or until carrots are tender and broth has evaporated.
 
7. Stir in cooked chicken and water chestnuts.
 
Sauce:
 
1. In small bowl, whisk together broth, soy sauce, cornstarch, and sesame oil, if using.
 
2. Cook, stirring occasionally, for about 4 minutes or until sauce is thickened.
 
3. Stir in bean sprouts and green onions cook for 30 seconds
 
4. Transfer to serving platter. Sprinkle cashews over top.
 
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