Cashew Chicken
This quick cashew chicken recipe is great as a weeknight timesaver that you won’t find yourself compromising on flavor. If you’ve never cooked with nuts before, prepare for a pleasant surprise. They really bring the best out of the chicken breast.
Prep time:
Cook time:
Serves: 6
Calories per serving: 260
Ingredients:
Cook time:
Serves: 6
Calories per serving: 260
2 tablespoons cornstarch
1 tablespoon brown sugar
1 1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1 1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice
Directions:
Mix the cornstarch, brown sugar, chicken broth, and soy sauce until you have a smooth sauce. In a large skillet, heat the canola oil over a medium-high heat until it’s shimmering. Then add the chicken breast and stir-fry until it’s browning on the outside and no longer pink inside. Remove from the pan and set aside. Editor’s Tip: Although the chicken has some cooking time left, it needs to reach a safe internal temperature of 165°F, so don’t go by color alone.
In the same skillet, heat more oil over a medium-high heat. Stir-fry the mushrooms, green pepper, water chestnuts, and ginger root for three to five minutes until the pepper is crisp and tender. Add the stirred broth mixture to the skillet along with the green onions and bring initially to a boil. Reduce the heat slightly and cook for one to two minutes until the sauce is thickened.
Stir in the chicken and salted cashews until heated. Serve over rice.
Source: tasteofhome.com
In the same skillet, heat more oil over a medium-high heat. Stir-fry the mushrooms, green pepper, water chestnuts, and ginger root for three to five minutes until the pepper is crisp and tender. Add the stirred broth mixture to the skillet along with the green onions and bring initially to a boil. Reduce the heat slightly and cook for one to two minutes until the sauce is thickened.
Stir in the chicken and salted cashews until heated. Serve over rice.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.