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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cashew Chicken Recipe

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This recipe for Cashew Chicken is from United Clinical Services Regulatory Adherence 2017 Cookbook, 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:  
Meat:
• 1 ½ lbs chicken
Produce:
• Broccoli florets – 1 or 2 heads
• Garlic – 4 cloves (minced)
• Ginger – 1 tbsp
Condiments:
• Hoisin sauce – 3 ½ tbsp.
• Honey – 2 tbsp
• Soy sauce – 1 ½ tbsp.
• Rice vinegar – 1 ½ tbsp.
• Sesame oil – ½
Baking & Spices:
• Cornstarch – 1 2/3 tbsp
• Sesame seeds
Misc:
• Unsalted Cashews – 1 cup
• Chicken broth – 6 tbsp
• Quinoa or Rice (your preference)
Directions:
Directions:
1. In a large mixing bowl toss pre-diced chicken and 1 tbsp of your cornstarch to evenly coat. *Note that this will leave about 2/3 tbsp of cornstarch left*
2. In a large skillet or wok, heat about 1 tbsp of oil over medium-high and cook the chicken about 5 minutes (or until you see no pink).
3. While chicken is cooking in step 2, whisk together the chicken broth, hoisin, soy sauce, rice vinegar, honey, sesame oil, and remaining portion of cornstarch until well blended. Set aside.
4. Add garlic, broccoli, and cashews to chicken and cook all until the chicken is browned.
5. Add your liquid mixture to the pan and stir.
6. Reduce to low heat and let simmer, stirring occasionally, for about 10 minutes or until liquid has thickened.
7. Serve over quinoa or rice and sprinkle sesame seeds on top!
Personal Notes:
Personal Notes:
Start to finish takes about 30-45 minutes but worth it. This is one of our favorites! I like to add red bell pepper and zuchinni but my fiance doesn’t like vegetables much so the broccoli you see in the photo is our compromise. If you like veggies I highly recommend adding extra

 

 

 

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