Cashew Chicken Recipe

By jeknudson

Ingredients

• 5 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1-1/4 cups chicken broth
• 2 tablespoons soy sauce
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 3 tablespoons canola oil, divided
• 1/2 pound sliced fresh carrots
• 1 onion chopped
• 1 celery stalk chopped
• 4 green onions, sliced
• 1-1/2 teaspoons grated fresh gingerroot
• 1 can (8 ounces) sliced water chestnuts, drained
• 3/4 cup salted cashews
• Hot cooked rice

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

In medium bowl combine 3 tablespoons cornstarch, 1/4 teaspoon pepper and 3/4 teaspoon salt and toss in chicken until chicken is coated.

In another small bowl, combine the 2 tablespoons cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions, celery, carrots and ginger in remaining oil until crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Yield: 4-6 servings.