FAST and EASY Rotisserie Cashew Chicken

By MaryEllen

I LOVE cooking with rotisserie chickens. They are actually less expensive than a whole raw chicken, and can be used in SO many ways! I've come across several recipes that look wonderful and wanted to share them with all of you GNR readers. Enjoy!

Ingredients

• 1/2 Rotisserie Chicken, meat removed from bones and diced
• 1 TBS Sugar
• 4 tsp Corn Starch
• 1/4 Cup Soy Sauce
• 1 TBS Worcestershire Sauce
• 1 TBS Oyster Sauce
• 1 Cup Chicken Stock
• 1 tsp Sesame Seeds (black and/or white)
• 1/2 tsp Garlic Flakes
• 1/2 tsp Sea Salt
• Juice of 1 Lemon
• 1 cup Cashews Whole, unsalted if available
• Serve with White Rice and Parsley

Preparation

Step 1

In a medium size bowl, combine the sugar, corn starch, soy sauce, Worcestershire sauce, oyster sauce and whisk to form marinade

Add the diced chicken, mix with marinade and allow to sit for 5 minutes.

During that time, in a wok or large saute pan, heat chicken stock to simmer. Add the marinated chicken, including all of the sauce in the bottom of the bowl... Stir to combine and mix with the stock.

Continue heating until the sauce begins to thicken (the corn starch will do that).

Add the lemon juice and cashews. Do not over cook the cashews as you want them hot but still retain a bit of their crunch. Add the Sesame Seeds, Garlic Flakes and Salt. Serve over prepared rice or noodles and ENJOY!