ASIAN = Cashew Chicken

ASIAN = Cashew Chicken
ASIAN = Cashew Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • MARINADE

  • 3

    Tbsp. mirin

  • 2

    Tbsp. soy sauce

  • 2

    Tbsp. sesame oil

  • 2

    Tbsp. cornstarch

  • 1 1/2

    lbs. boneless, skinless chicken breasts, cut into 3/4 inch pieces

  • SAUCE

  • 1

    cup low sodium chicken broth

  • 3

    Tbsp. Worcestershire sauce

  • 5

    Tbsp. mirin

  • 4

    Tbsp. soy sauce

  • 2

    tsp. sesame oil

  • 4

    tsp. cornstarch

  • STIR-FRY

  • 2

    Tbsp. vegetable oil

  • 8

    oz. snow peas, stems snapped off and strings removed, halved crosswise

  • 1

    Tbsp. grated fresh ginger

  • 6

    garlic cloves, minced

  • 1/4

    tsp. red pepper flakes

  • 1

    8 oz. can whole water chestnuts, drained and sliced thin

  • 1

    cup toasted cashews

Directions

Marinade=Whisk marinade ingredients in large bowl. Add chicken and toss to coat. Refrigerate covered, for at least 30 minutes or up to 2 hours. Sauce=Whisk sauce ingredients in separate bowl and set aside. Remove chicken from marinade and pat dry with paper towels. Heat 2 tsp. vegetable oil over medium-high heat until just smoking. Brown half the chicken, until no longer pink, about 4 minutes. Transfer to plate and tent with foil. Repeat with addtl. 2 tsp. vegetable oil and remaining chicken. Add remaining oil to empty skillet and heat until shimmering. Cook snow peas about 1 minute. Add ginger, garlic and pepper flakes to pan and cook about 30 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring constantly until sauce is thickened, about 2 minutes. Return chicken and accumulated juices to skillet and cook until heated through, about 1 minute. Off heat, stir in cashews.

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