Tuesday, August 06, 2013
Cashew Chicken Stir Fry
Stir fry was a staple in our house growing up and the version we made back then is the same I served my sweet husband in the beginning. Served without sauce, it was never really met with rave reviews and always caused a trip back to the kitchen later in the night. I stopped making stir fry for a long time and have dabbled around with other Chinese food recipes, like the orange and sweet and sour chickens, which I highly recommend. This recipe, however, has forever changed the opinion of stir fry in our home. It's "finger ling-ling good."
3 Chicken breasts, diced into bite size pieces, about 1"x 1"
3 Large carrots, skinned and julienned
1 Green pepper, seeded and julienned
1 C Cashews, can use raw or roasted
1 C Cornstarch
2-3 T Olive, Vegetable or Canola Oil
Salt and pepper to taste
1 T green onion, sliced (1 onion)
For the sauce:
4 T Low-sodium soy sauce
2 T Peanut butter
1 T Honey
2 t Apple Cider Vinegar
1 Clove garlic, finely minced
2 t Sesame Seed Oil
1 t Chili Sauce
Pepper to taste.
1. Put the chicken, corn starch and salt and pepper in a large zip-top bag, or bowl, toss to coat.
2. In a large skillet, heat the oil on high until shimmering, add coated chicken. Do not move for the first minute, then turn and stir as needed until the outside is just starting to brown, you want a light gold color. Remove from the pan to a large plate and set aside.
3. Add the vegetables to the pan, use your spatula or other utensil to loosen the browned starchy chicken bits from the bottom of the pan, they equal flavor. Cook until the green pepper pieces start to curl.
4. Lower the heat and add the chicken back to the pan, as well as the sauce and cashews. Stir until thoroughly coated and heated throughout. Top with green onion.
Serve with steamed rice. Serves 4.
* The recipe for the sauce is adapted from Food.com
Posted by Anna at 7:37 AM