Cashew Chicken Stirfry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The Sauce
• 1/2 cup ketchup • 4 teaspoons low sodium soy sauce or regular soy sauce, your choice • 1/2 teaspoon salt • 2 tablespoons worcestershire sauce • 3 tablespoons sugar • 1 1/2 teaspoons sesame oil • 1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!) • 1/2 cup chicken broth The Rest
• 2 tablespoons cornstarch • 1/2 teaspoon sugar • 1/4 teaspoon salt • 3 whole double boneless skinless chicken breasts, cut into cubes • 1/4 cup oil • 2-3 tablespoons minced fresh ginger • 1 tablespoon minced garlic • 1 small onion, chopped • 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast) • 8 ounces mushrooms, sliced • 1 carrot, thinly sliced on diagonal • 1 cup snow peas • 1 1/2 cups cashews • sesame seed, toasted
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Directions: |
Directions:1. Combine sauce ingredients in a bowl and set aside. 2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture. 3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking. 4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute). 5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened. 6. Add snow peas and sauce, cooking until sauce comes to a boil. 7. Add cashews and sprinkle with sesame seeds. 8. Serve immediately, over rice |
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