Here's a recipe for a really quick and easy dish that is tasty and satisfying. I love a good stir-fry but sometimes you just want a little something different. This recipe for cashew chicken has great flavor, nice crunch from the cashews and is great as a 'make ahead' dinner.
Let's get to the recipe. . .
Cashew chicken
In a bowl mix together and set aside 1/2 c. soy sauce (I use low sodium soy sauce) 1 tbsp. rice vinegar 1 tbsp. b. sugar 2 tbsp. oyster sauce 1/2 tsp. sesame oil
In a small bowl combine and set aside 2 tbsp. cornstarch 1/4 c. water
In your skillet add 3 tbsp. veg oil and let it get hot.
Add in
3 chicken breasts or 6 boneless chicken thighs that have been cut into pieces Season with a sprinkling of sea salt. Give it a few minutes to lightly brown, stirring so all side are golden. Add to the chicken and let cook for a couple of minutes 1 tbsp chopped garlic 1 tbsp grated fresh ginger 1 chopped green bell pepper
Add in and stir, scaping the bits off the bottom of the pan 1/4 c. chicken stock
Turn the heat to medium low Add in the soy sauce mixture
Then add in your cornstarch mixture and stir while it thicken.
Add 1 c. unsalted cashews
Stir until the sauce covers the chicken and cashews. If the sauce is too sticky, add in a bit of water.
