Saturday, May 20, 2017

Cashew Chicken

This is perfect for supper or anytime. 

1 lb boneless skinless chicken breasts (sliced)
1 c sliced carrots
1 c fresh snow peas
2 tsp fresh ginger (minced)
1- 2 T low sodium soy sauce
1 can sliced water chestnuts
½ bell pepper sliced
1 tsp corn starch
1/ 3  - 1/2 c water (adjust as needed)
1 c green onions sliced
4 - 6  oz  cashews
1- 2 T oil (olive or canola)
1 tsp sake (optional)
 


Cut chicken into slices. Combine chicken, 1 tsp of the ginger, sake, salt, pepper and soy sauce in bowl. Toss to coat chicken and marinate for a few hours.

Heat oil in wok or saute pan over medium high heat. Add chicken slices, ginger, stir fry for 8 minutes. Transfer cooked chicken to bowl, set aside.

Add more oil if needed. Add veggies, cashews, stir fry for 7 minutes. Return chicken to pan, stir fry for 3 more minutes.

In a cup combine water and cornstarch. Mix well to dissolve cornstarch. 

Push vegetables and chickento sides of pan to make well in middle of pan. Pour water mixture into pan. Let liquid reduce for 1 min.  Stir to coat vegetables with sauce. 

Serves 4.

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