Cashew Chicken
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Ingredients
- 2 boneless, skinless chicken breasts cut into bite sized pieces
- 3 Tbs olive oil
- 1 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 4 cloves garlic minced
- 2 tsp brown sugar
- 1 medium onion halved and sliced
- 1 carrot quartered and sliced
- 4 green onions chopped
- 3 - 4 Tbs cashews
- 1 cups chicken stock
- 1/4 cup low sodium soy sauce
- 1 Tbs cornstarch
Ingredients
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Instructions
- Heat 2 tablespoons of oil in a deep skillet or wok over medium heat.
- Add 1 teaspoon of ginger, black pepper, and the minced garlic to the skillet and stir to ensure it is mixed well with the oil.
- Add chicken and stir-fry until the chicken is just cooked through. Remove from skillet.
- Add an additional 1 tablespoon of oil to the skillet and add the carrots and onions. Stir-fry until the carrots soften and the onions are translucent.
- Add chicken back to the skillet and mix with the carrots and onions. Let it cook for 1 - 2 minutes.
- Add the cashews and green onions and mix well.
- Mix cornstarch, brown sugar, 1/2 teaspoon ginger in a bowl. Add chicken stock and soy sauce. Stir the cornstarch/chicken stock mixture to remove any lumps and pour over chicken.
- Stir and let the sauce thicken a bit. If it gets too thick, gradually add more chicken stock.
- Serve over rice.
3 thoughts on “Cashew Chicken”
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I made this for a guest and the recipe is easy and delicious! I am repeating it tonight for another dinner guest and doubling the amount so we will have leftovers!
This was a hit. My 4 and 6 year olds asked for seconds! Perfect flavors. The garlic and ginger aroma right as you start cooking will make your day!
I repeated our favorite and there were no leftovers! Delicious blending of flavors! Easy recipe to follow!