Easy Cashew Chicken
Description
Forget take out Chinese and make your own at home. It's simple to make and can be on the table in less than 30 minutes if using instant rice. Substitute fresh broccoli, snow peas or even frozen stir fry vegetables for the veggies and salted peanuts or alm
Ingredients
1 c. rice (jasmine, brown, or instant for quicker preparation)
1 to 1 1/4 lb. boneless skinless chicken breast or thighs, cut into 1 inch pieces
2 T. cornstarch
salt and pepper, to taste
1 T. canola oil
1 T. sesame oil
½ c. chicken stock/broth
2 T. hoisin sauce (Asian section in grocery stores)
1 T. honey
2 t. low-sodium soy sauce
½ t. rice vinegar (good without as well)
½ t. freshly minced ginger, or ¼ t. ground ginger
½ t. cornstarch
½ red bell pepper, cut into strips
2 stalks celery, sliced
½ c. sliced water chestnuts
¼ c. roasted, salted cashews
2 green onions, green parts sliced, for garnish
Directions
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Cook rice according to package directions; set aside, keeping warm.
While rice is cooking, in a medium bowl, combine 2 T. cornstarch, salt and pepper; add chicken; toss to coat.
In a large skillet or wok, heat canola and sesame oils over medium-high heat; add chicken; cook until golden brown and chicken is almost finished cooking, about 6-8 minutes.
While chicken is cooking, whisk together chicken stock/broth, hoisin and soy sauces, honey, rice vinegar (if using), ginger and ½ t. cornstarch.
When chicken is just about finished cooking, add hoisin sauce; mix and toss to coat. Cook for a minute or so until sauce starts to thicken; add red bell peppers, celery, water chestnuts and cashews; mix to coat. Cook for another 1-2 minutes until vegetables are cooked to your liking. If wanting them a little crispy, cook for only about 1 minute.
Serve over rice garnished with sliced green onions.
2-3 servings.
* Ingredients for the sauce make enough to just coat chicken and vegetables. So if you prefer more sauce to serve over the rice, double to amounts listed.