Cashew Chicken
I love Wednesdays! That's the day I try a new recipe -- and in our house, we call this "What is it? Wednesday!". Jem and Brandon both look forward to seeing what new meal I've made - and I think it's helped expand my son's somewhat picky palate! A friend suggested that I take a photo of my finished meal...and I couldn't believe that I've not done this yet LOL (what with my love of blogging AND taking photos!). So here is my first "What is it? Wednesday" recipe -- our meal today, Cashew Chicken.
1. Toss 2 lbs chicken breast (pre-cut into 1" cubes) into a bowl with 2tsp fresh minced/juicy ginger, 2tbsp dry sherry & 1-1/2 tsp cornstach. Season with salt & marinate in the fridge.
2. In another bowl mix 1/2 cup chicken broth, 2 tbsp soy sauce, 2 tsp sugar, 1 tbsp rice vinegar and 2 tsp cornstarch. Set aside.
3. In a large nonstick skillet cook the chicken over medium-high heat until golden and cooked through. Transfer to a bowl.
4. To same skillet, add 1 tsp vegetable oil, 2 chopped garlic cloves, 2/3 cup unsalted toasted cashews,and some scallion whites. Stir for 1 minute, then add the liquid mixture you had previously set aside. Allow to cook for a few minutes until the mixture thickens, then add the chicken and mix. Take off the heat.
5. Add some scallions on top and serve with white rice!
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