Sweet & Spicy Cashew Chicken |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks! Ingredients:
1/2 cup ketchup |
4 teaspoons low sodium soy sauce or 4 teaspoons regular soy sauce, your choice |
1/2 teaspoon salt |
2 tablespoons worcestershire sauce |
3 tablespoons sugar |
1 1/2 teaspoons sesame oil |
1/2-1 teaspoon cayenne pepper (depending on how much heat you can handle!) |
1/2 cup chicken broth |
2 tablespoons cornstarch |
1/2 teaspoon sugar |
1/4 teaspoon salt |
3 whole double boneless skinless chicken breasts, cut into cubes |
1/4 cup oil |
2 -3 tablespoons minced fresh ginger |
1 tablespoon minced garlic |
1 small onion, chopped |
1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast) |
8 ounces mushrooms, sliced |
1 carrot, thinly sliced on diagonal |
1 cup snow peas |
1 1/2 cups cashews |
sesame seeds, toasted |
Directions:
1. Combine sauce ingredients in a bowl and set aside.
2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
6. Add snow peas and sauce, cooking until sauce comes to a boil.
7. Add cashews and sprinkle with sesame seeds.
8. Serve immediately, over rice if you'd like- YUM!
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