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cashew chicken

Fairy62 avatar
Recipe by
Jean Fisher
@Fairy62
OFallon, IL

Delicious!! This recipe came from Taste of Home

►
yield 4 serving(s)
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients For cashew chicken

  • 3 Tbsp
    reduced sodium, soy sauce, divided
  • 1 Tbsp
    reduced sodium chicken broth
  • 3/4 tsp
    sesame oil, divided
  • 1 lb
    boneless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp
    cornstarch
  • 1/3 c
    reduced sodium chicken broth
  • 1 Tbsp
    sugar
  • 1 Tbsp
    rice vinegar
  • 1/2 tsp
    fresh ginger root, minced
  • 2 tsp
    canola oil, divided
  • 1 1/2 c
    fresh snow peas
  • 2 md
    carrots, julienned
  • 1 can
    sliced water chestnuts, drained (8 ounces)
  • 1/4 c
    cashews, toasted
  • hot cooked rice

How To Make cashew chicken

  • 1
    In large resealable plastic bag, combine 2 tablespoons soy sauce, broth and 1/2 teaspoon sesame oil. Add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • 2
    In a small bow, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, ginger and remaining soy sauce and sesame out. Set aside.
  • 3
    Drain chicken and discard marinade. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  • 4
    In the same pan, stir-fry peas and carrots in remaining oil until crisp tender. Add water chestnuts.
  • 5
    Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for 1 minute or until thickened. Sprinkle with cashews.
  • 6
    Serve over hot cooked rice.
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