cashew and carrot chicken
(1 rating)
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Made this up as I went along, just wanted cashew chicken and whatever veggies I had on hand that I knew my kids would eat. Turned out better than I had planned...
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
25 Min
Ingredients For cashew and carrot chicken
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1 pkgboneless, skinless chicken thighs
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1 ccashews
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1 ccarrots, thinly sliced
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1/2 csliced red, yellow, and/or orange bell peppers
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1/3 clow-sodium soy sauce
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To taste tspchopped garlic (i always leave that to taste, as i like much more than most recipes call for)
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1 1/2 tspchinese five spice powder
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1/2 tspground ginger
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1/2 tspcorn starch
How To Make cashew and carrot chicken
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1Cut chicken into your preferred cut. For my kids, I like it cut really small. If the kids are off visiting, I like it in bigger bites for the grownups. Heat your wok or large pan and oil of your choice. (I use olive oil, but some say it burns too easily. I've not had a problem with it.)
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2Put chicken and cashews in first, cook them about 1/2 way before adding your spices and veggies.
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3After everything has cooked through, there will be plenty of juices. I add my cornstarch very carefully directly to the pan, but I've had good luck, you could just premix it with water to avoid lumps. Cook until the sauce is slightly thickened.
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4Serve over rice of your choice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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