Do you know the 'Best of Bridge' series of cookbooks? If you do, do you have the whole collection? I think I have them all and they are some of my favorite cookbooks. The other day in the shop, we were sharing recipes (we do it almost every week!) and one of the ladies was talking about this Cashew Chicken Recipe - it's in the Best of the Best Cookbook. She said it was a winner and her family loves this chicken recipe. So, what did I do? Yup, made it for my family and was it a good one. Yes, it sure was. It was delish - tasty, not too much work and the leftovers were just as good.
So, in case you don't have this book. . .
Let's get to the recipe . . .
Cashew Chicken
Sauce Combine in a bowl and set aside 1/2 c. ketchup 4 tsp. soy sauce 2 tbsp. worcestershire sauce 3 tbsp. sugar 1 1/2 tsp. sesame oil 1/4 tsp. cayenne pepper 1/2 c. chicken broth
In a small bowl, stir together 2 tbsp. cornstarch 1/2 tsp. sugar 1/4 tsp. salt
Cut 3 boneless, skinless chicken breasts into cubes.
Prep the following 2-3 tbsp. grated ginger 1 tbsp. minced garlic 1 small onion, chopped 2 red peppers, cut into pieces 2 carrots, sliced thinly on the diagonal 2 c. snow peas (I cut mine into smaller pieces) 1 1/2 c. cashews.
Heat your wok or frying pan and add in 1/4 c. vegetable oil.
Mix the chicken into the cornstarch mixture and add to the hot pan. Add in the ginger, garlic and onion Stir until the chicken is opaque (about 1-2 minutes)
Add in the peppers and carrots, stirring for another minute
