Amazing Cashew Chicken
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14.79 ml sesame oil
- 59.14 ml rice vinegar
- 59.14 ml cooking sherry
- 4.92 ml garlic powder
- 680.38 g boneless skinless chicken, cubed
- 44.37 ml oil
- 709.77 ml broccoli florets (I use frozen for quicker cooking)
- 236.59 ml thinly sliced carrots or 236.59 ml halved baby carrots
- 9.85 ml cornstarch
- 78.78 ml soy sauce
- 78.78 ml hoisin sauce
- 14.79 ml ground ginger
- 354.88 ml roasted salted cashews
- cooked rice
directions
- In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
- Seal& marinate in refrigerator for two hours.
- Remove chicken from marinade& reserve marinade.
- Heat oil in a wok or large skillet.
- Stir-fry chicken for 2-3 minutes or until no longer pink.
- With a slotted spoon, remove chicken and set aside.
- In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
- Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
- Cook and stir until slightly thickened and heated through.
- Stir in cashews and chicken; heat through.
- Serve over rice.
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Reviews
-
This is a tasty dish and easy to prepare. I will probably leave out the cornstarch next time as I prefer the sauce to be more on the 'runny' side, but that is just a personal preference. You could vary it with other vegetables too, such as baby corn, fresh asparagus, bell peppers and water chestnuts. I will make this again. Thanks for sharing.
RECIPE SUBMITTED BY
WJKing
Lancaster, Pennsylvania
Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!