cashew and carrot chicken
(1 RATING)
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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prep time
15 Min
cook time
25 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 package boneless, skinless chicken thighs
- 1 cup cashews
- 1 cup carrots, thinly sliced
- 1/2 cup sliced red, yellow, and/or orange bell peppers
- 1/3 cup low-sodium soy sauce
- To taste teaspoon chopped garlic (i always leave that to taste, as i like much more than most recipes call for)
- 1 1/2 teaspoons chinese five spice powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon corn starch
How To Make cashew and carrot chicken
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Step 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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Step 2Put chicken and cashews in first, cook them about 1/2 way before adding your spices and veggies.
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Step 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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Step 4Serve over rice of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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