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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The Carlisle Playschool 2010 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:  
4 chicken breasts
1 Tbsp Oil

Teriyaki Sauce:
6 Tbsp lemon juice
3 Tbsp soy sauce
1 tsp minced garlic
1 scant Tbsp sugar
¼ tsp ground ginger
1 Tbsp cornstarch
1 Tbsp cold water
½ cup cashew halves
Directions:
Directions:
1. Cut off excess fat from chicken. Remove skin and/or bone, if desired.
2. Heat oil in a heavy skillet. Saute chicken over moderate heat for 3 to 4 minutes until lightly browned.
3. Combine lemon juice, soy sauce, garlic, sugar and ginger. Add ¼ cup water. Pour over chicken breasts.
4. Simmer, covered for 25 to 30 minutes. Cook the first 15 minutes breast side down.
5. Combine cornstarch and cold water.
6. Remove chicken. Stir and bring to a boil. Cook for a minute until thickened.
7. Add cashews. Spoon sauce over chicken breasts. Serve over rice.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Once I remove the chicken in step 6 I cut up my breasts into small pieces like for a stir fry then I put the chicken back into the sauce and add the cashews. I also usually add a bit more water to the sauce to make it a bit more saucy.

 

 

 

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