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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. Soya Sauce
1/4 c. Fish Sauce
1 1/2 tbsp. Hot Pepper Sauce (I use tobasco)
3 cloves Garlic - minced
1 tbsp. Ginger root - minced
4 Skinless, Boneless Chicken Breasts (cut into thin strips)
1 tbsp. Sesame Oil
3 tbsp. Brown Sugar
1 Small Onion - sliced
3/4 c. Water
3 tbsp. Creamy Peanut Butter
1 c. Unsalted Cashew Nuts
Directions:
Directions:
In a large ziplock bag, mix soya sauce, fish sauce, tobasco sauce, ginger, and garlic; place cut up chicken in bag and set aside. In large skillet heat oil and brown sugar over medium heat. Once brown sugar is melted add onion and simmer for about 5 minutes until tender. Using tongs, pull out the chicken pieces making sure to keep much of the marinade mixture in the bag; add to skillet.Cook chicken for 10 minutes until tender. Pour in remaining marinade mixture and water; bring to boil. Continue to cook for 10 minutes, stir in peanut butter and sprinkle with cashews.
Personal Notes:
Personal Notes:
This dish is great served with rice!

 

 

 

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