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    Cashew Chicken


    Source of Recipe


    Aunt Saunny

    1 TBS sesame oil
    1/4 cup rice vinegar
    1/4 cup cooking sherry
    1 tsp garlic powder
    1 1/2 lb skinless boneless chicken, cubed
    3 TBS cooking oil
    3 cups broccoli florets
    1 cup thinly sliced carrots
    2 tsp cornstarch
    1/3 cup soy sauce
    1/3 cup hoison sauce
    1 TBS ground ginger
    1 cup roasted salted cashews
    Cooked rice

    In a large bowl, combine first four ingredients' add chicken and toss to coat. cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in a wok or a large skillet. Stir fry chicken for 2 to 3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside. In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables and cook, stirring until slightly thickened. Stir in cashews and chicken, heat through. Serve over rice. Serves 6.



 

 

 

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