Cashew Chicken

Was really tasty, a little on the salty side but that's expected with any oriental food.  The asparagus give it a nice touch.

Was really tasty, a little on the salty side but that’s expected with any oriental food. The asparagus give it a nice touch.

Cashew Chicken

6 Servings

Cashew Chicken

Was really tasty, a little on the salty side but that’s expected with any oriental food. The asparagus give it a nice touch.

Ingredients:

  • 1 pound chicken breast boneless, skinless, cubed
  • 2 teaspoons minced garlic divided
  • 2 teaspoons ginger ground, divided
  • 2 tablespoons soy sauce divided
  • 1 tablespoon white wine
  • 1 teaspoon corn starch
  • 2 tablespoons vegetable oil divided
  • 16 ounces asparagus cut in 1
  • 2 green onions sliced, white & green part divided
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chicken stock
  • 1 tablespoon corn starch
  • 1 teaspoon sesame oil
  • 1/4 cup roasted cashews

Directions:

  1. In large ziplock bag, add chicken, 1 teaspoon garlic, 1 teaspoon ginger, 1 tablespoon soy sauce, wine and 1 teaspoon corn starch.
  2. Marinate at room temperature for 15 minutes.
  3. Heat 1 tablespoon of vegetable oil in a skillet.
  4. Add the chicken and saute until just cooked, about 3 minutes and set aside.
  5. In another deep skillet, heat 1 tablespoon of vegetable oil over medium/high heat.
  6. Add the asparagus, the white parts of the green onions, 1 teaspoon garlic, 1 teaspoon ginger and red pepper flakes.
  7. Saute for 3 minutes.
  8. Add 1 tablespoon corn starch into the chicken stock and add it to the asparagus along with 1 tablespoon soy sauce, mix well.
  9. Add the chicken, stir to blend and simmer until the sauce thickens, a few minutes.
  10. Remove from heat and mix in the sesame oil.
  11. Garnish with cashews and green part of green onions.
  12. Serve over hot rice.
http://www.thehungryhoarder.com/2012/01/23/cashew-chicken/

Recipe adapted from closetcooking

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