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How To Make Cashew Chicken
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By kml9876 | Published on Sunday May 25, 2008 | Categories: Main Entree
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This recipe is from Taste of Home Healthy Cooking April/May 2008 page 24
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon of chicken broth
- 1 package of skinless boneless chicken breasts cut into small pieces
- 3/4 teaspoon of sesame oil, divided
- 1 tablespoon of cornstarch
- 1/4 cup of chicken broth
- 1 tablespoon of sugar
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of hoisin sauce
- 1/2 teaspoon ginger
- 1/4 teaspoon of salt
- 2 teaspoons of canola oil, divided
- 1 1/2 cups of fresh snow peas (I could not find fresh snow peas and used a can of sweet peas instead)
- 2 medium carrots cut into small pieces
- 1 can (8ounces) sliced water chestnuts, drained
- Cooked white rice
Directions
- In a large resealable plastic bag, combine 2 tablespoons soy sauce,1 tablespoon of chicken broth, and 1/2 teaspoon of sesame oil; add the chicken. Seal the bag and turn to coat. Place in the fridge for at least 30 minutes.
- In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce, and sesame oil; set aside.
- Drain chicken and discard marinade. In a large nonstick skillet, stir-fry chicken in 1 teaspoon of oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
- Return the chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for one minute or until thickened. Sprinkle with cashews. Serve with rice.
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Article: How To Make Cashew Chicken
Categories: Main Entree
Description: A delicious way to make chicken
Tags:
Text: ingredients- in a large resealable plastic bag, combine 2 tablespoons soy sauce,1 tablespoon of chicken broth, and 1/2 teaspoon of sesame oil; add the chicken. seal the bag and turn to coat. place in the fridge for at least 30 minutes.
- in a small bowl, combine cornstarch and broth until smooth. stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce, and sesame oil; set aside.
- drain chicken and discard marinade. in a large nonstick skillet, stir-fry chicken in 1 teaspoon of oil until no longer pink. remove and keep warm. in the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. add water chestnuts.
- return the chicken to the pan. stir sauce mixture and stir into chicken mixture. bring to a boil; cook and stir for one minute or until thickened. sprinkle with cashews. serve with rice.
directionsthis recipe is from taste of home healthy cooking april/may 2008 page 24 - 3 tablespoons soy sauce
- 1 tablespoon of chicken broth
- 1 package of skinless boneless chicken breasts cut into small pieces
- 3/4 teaspoon of sesame oil, divided
- 1 tablespoon of cornstarch
- 1/4 cup of chicken broth
- 1 tablespoon of sugar
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of hoisin sauce
- 1/2 teaspoon ginger
- 1/4 teaspoon of salt
- 2 teaspoons of canola oil, divided
- 1 1/2 cups of fresh snow peas (i could not find fresh snow peas and used a can of sweet peas instead)
- 2 medium carrots cut into small pieces
- 1 can (8ounces) sliced water chestnuts, drained
- cooked white rice
Author: kml9876
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