Sunday, June 5, 2011

Cashew Chicken

I got this recipe from, but it didn't have any veggies in it, just garlic and green onions. It was good, but I thought it would be much better with some healthy veggies added. I was right. Here's my version. The amounts of veggies are just an estimate. You can put as much or as little as you like. I didn't add mushrooms this time, but our favorite Chinese restaurant puts them in their cashew chicken and it is good.

Cashew Chicken
1 - 1 1/2 lbs chicken, cubed
1 T cornstarch
salt and pepper
olive oil for sauteing
1/2 cup carrots, chopped
1/2 cup green bell peppers, chopped
1/2 cup mushrooms, sliced
6 cloves garlic, minced
8 green onions, chopped, white and green parts separated
1/2 cup frozen peas
1/4 cup water chestnuts, chopped
2 T rice vinegar
3 T hoisin sauce
1/4 cup water
3/4 cup cashews
Rice, for serving

Toss chicken with cornstarch and salt and pepper. Add oil to large skillet on medium-high heat and begin browning chicken. After a minute, add carrots. Cook until chicken is done or nearly done. Add peppers, mushrooms, garlic, and whites of onions and cook until veggies are tender. Add peas and water chestnuts and cook enough to warm through. Add vinegar and cook until it evaporates. Add hoisin sauce and water and cook until warmed. Remove from heat and stir in green parts of onions and cashews. Serve over rice.

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