cashew chicken
Delicious!! This recipe came from Taste of Home
prep time
40 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons reduced sodium, soy sauce, divided
- 1 tablespoon reduced sodium chicken broth
- 3/4 teaspoon sesame oil, divided
- 1 pound boneless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1/3 cup reduced sodium chicken broth
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh ginger root, minced
- 2 teaspoons canola oil, divided
- 1 1/2 cups fresh snow peas
- 2 medium carrots, julienned
- 1 can sliced water chestnuts, drained (8 ounces)
- 1/4 cup cashews, toasted
- - hot cooked rice
How To Make cashew chicken
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Step 1In 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.
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Step 2In a small bow, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, ginger and remaining soy sauce and sesame out. Set aside.
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Step 3Drain chicken and discard marinade. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
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Step 4In the same pan, stir-fry peas and carrots in remaining oil until crisp tender. Add water chestnuts.
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Step 5Return 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.
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Step 6Serve over hot cooked rice.
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