The recipe this week is one that was my brother's favorite growing up. I recently have started to love it after I decided to double the sauce to make it a bit more juicy. It's easy and a quick dinnertime staple.
Let's get to it:
Cashew Chicken
(From: Cher's Kitchen)
Ingredients:
-2 teaspoons cornstarch
-2 tablespoons soy sauce
-1/3 cup chicken broth
-1 teaspoon onion powder or 1/8 teaspoon onion salt
-1/2 teaspoon sesame seed oil
-1 teaspoon sugar
-1/12 teaspoon ground red pepper
-2 tablespoons vegetable oil
-1 lb. chicken breasts, skinned, boned, and cut into bite-size pieces
-1 teaspoon minced ginger root or dash of ground ginger
-2 garlic cloves, minced
-1 medium green pepper, cut into 1-inch pieces
-2/3 cup dry roasted, unsalted cashews
-1 (4-oz) can mushroom pieces
Steps:
-Dissolve cornstarch in soy sauce.
-Combine chicken broth, onion powder, sesame seed oil, sugar, ground red pepper, and soy sauce mixture; mix well.
-Preheat oil in skillet to 375 degrees.
-Add meat, ginger, and garlic; stir-fry until meat loses its pinkness.
-Remove meat from skillet.
-Stir-fry green pepper in skillet for 2 minutes.
-Add nuts and mushrooms; stir-fry 1 minute.
-Add meat and broth mixture; continue stir-frying until mixture boils and thickens, about 1 minute.
-Add the remaining ingredients and simmer for 30 minutes.
Enjoy!
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