Prep 45 mins
Cook 30 mins
This recipe came from a friend of mine. She swears this is the only way that she will make Cashew Chicken and that she was never able to make a good Chinese meal until this recipe.
- 1⁄2 cup ketchup
- 4 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 2 tablespoons Worcestershire sauce
- 3 tablespoons sugar
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup chicken broth
- 2 tablespoons cornstarch
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 3 whole chicken breasts, cubed
- 1⁄4 cup cooking oil
- 2 tablespoons fresh gingerroot, minced
- 1 tablespoon minced garlic
- 1 onion, chopped
- 2 carrots, sliced thinly
- 1 green bell pepper, chopped
- 2 cups snow peas
- 1 1⁄2 cups cashews
- 2 cups cooked white rice
- Combine ketchup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
- In a bowl, combine cornstarch, sugar, and salt.
- Toss the chicken with cornstarch mixture.
- Heat a wok or frying pan to a high heat and add cooking oil.
- When oil is hot add chicken.
- Add gingeroot, garlic and onion.
- Stir fry mixture until chicken is cooked through and opaque.
- Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
- Continue to stir fry until tender crisp.
- Add ketchup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
- Add the cashews and serve immediately over a bed of white rice.
I did not care for this recipe. I was skeptical when I read 1/2 Cup of ketchup and I should've stuck to my instincts. The ketchup was way too overpowering. I may give this recipe the benefit of the doubt and try it again, but next time I'll eliminate the ketchup and add a couple tablespoons of white wine.