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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cashew Chicken Recipe

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This recipe for Cashew Chicken is from Grams' Favorite Recipes, 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 1/2 pounds of boneless, skinless chicken breasts
1 TBSP cornstarch
3/4 tsp salt
1/4 tsp pepper
3/4 cup (4oz) raw cashews
2 TBSP vegetable oil
6 cloves minced garlic
8 scallions white and greet parts, separated and each cut in 1" pieces
2 carrots, thinly sliced
1 1/2 cup snow peas, rinsed
1 - 8oz can sliced water chestnuts
2 TBSP rice vinegar
3 TBSP hoisin sauce
1 cup chicken broth
Directions:
Directions:
1. In medium bowl, toss chicken with cornstarch until coated.
2. Season with salt and pepper.
3. Preheat oven to 350º.
4. Pace cashews in a single layer baking pan for five to eight minutes. Set aside to cool.
5. In large skillet, heat one TBSP oil over medium to high heat. Cook half chicken, tossing often until brown or about three minutes.
6. Transfer to plate. Add remaining oil and chicken to skillet along with garlic and white parts of scallions, carrots, snow peas and water chestnuts.
7.Cook tossing often until chicken is browned, an additional three minutes.
8. Return first batch of chicken to pan.
9. Add vinegar and cook until evaporated, about thirty seconds.
10. Add hoisin sauce and broth. Cook, tossing until chicken is cooked through, about one minutes.
11. Remove from heat.
12. Stir in scallion greens and cashews.
13. Serve over brown rice.

 

 

 

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