Cashew Chicken


Serves: 8

I could eat this cashew chicken every night of the week. Better than take out and not hard to make wich is always a bonus.

Dovetailing Tip: Cut up 2 additional chicken breasts into small cubes for Chicken Nuggets on day 5.


Prep Time:
Cook Time:
Total Time:

Ingredients:

1/2 cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon packed brown sugar
2 tablespoons oyster sauces
1/2 teaspoon toasted sesame oil
3 tablespoons vegetable oil
6 whole boneless, skinless chicken thighs, cut into small cubes
kosher salt to taste
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 whole green bell pepper, chopped
1/4 cup sherry or chicken broth
2 tablespoons cornstarch
1/2 cup drained canned water chestnut, coarsley chopped
1 cup unsalted cashews (be sure to use unsalted)
2 whole green onions, thinly sliced
cooked rice or noodles, for serving (if desired)

Directions:

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

Source: thepioneerwoman.com


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