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January 24, 2011

Cashew Chicken

I have tried a few different cashew chicken recipes, and this is by far my favorite. I always loved ordering cashew chicken at Chinese restaurants, but it's so easy to make! This was another go-to recipe, and I usually added whatever kind of vegetable I had laying around. This photo is the time when I added some red bell pepper to it (because I'm not a big fan of the green bell pepper). 

Here's the recipe adapted from a recipe I can no longer find on the internet, sorry I can't give credit.

Prep Time: 10 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 2

1 pound Boneless Skinless Chickenchopped
4 Cloves Garlic
½ cup Cashews
½ Bell Pepperdiced (optional)
2 Tbsp Hoisin Sauce
4 Green Onionssliced
1 Tbsp White Wine Vinegar
1 Tbsp Corn Starch
 Water Or Chicken Stock
1 Tbsp Olive Oil
Kosher Salt And Pepper
Steamed White Rice

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don’t let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 – 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

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