Chicken Cashew

1
Vicki Butts (lazyme)

By
@lazyme5909

Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 1 large
    skinless boneless chicken breast, cut into small chunks
  • 1 Tbsp
    light soy sauce
  • 1 Tbsp
    sherry
  • 1 Tbsp
    cornstarch
  • 1 c
    peas
  • 1 medium
    onion, diced
  • 3/4 c
    celery, diced
  • 1
    red bell pepper, diced
  • 1/2 c
    roasted cashews (up to 1 cup - if not roasted put in 400f oven for 10 minutes)
  • 1 4-oz can(s)
    whole mushrooms, reserve liquid
  • 1 tsp
    light soy sauce
  • 3 Tbsp
    oil
  • 1 clove
    garlic, crushed
  • 1 slice
    ginger
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    water

How to Make Chicken Cashew

Step-by-Step

  1. Mix the cornstarch and water together to make a thickener; set aside.
  2. Combine the 1st four ingredients together and let stand for 15 minutes.
  3. Prepare the vegetables as directed.
  4. Place 1 tablespoon oil in wok and heat.
  5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
  6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
  7. Heat 2 tablespoons oil and brown the garlic and ginger.
  8. Add chicken and stir-fry 2 minutes.
  9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
  10. Bring to a boil.
  11. Add just enough thickener (cornstarch and water) to thicken the sauce.
  12. Return all vegetables to wok.
  13. Heat through and add cashews.
  14. Serves 2 as a main dish or 4 as a side dish.

Printable Recipe Card

About Chicken Cashew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy



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