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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Once again, this is a combination of several recipes. I love Cashew Chicken and have had a hard time finding a good recipe. My husband really liked this alot. This one is a keeper, according to him. Serve this over hot rice along with a steamed vegetable for a perfect meal. This makes plenty of sauce, which we love - no need to double here! Ingredients:
1 tablespoon dark sesame oil |
1 tablespoon canola oil |
1 lb boneless skinless chicken breast, thinly sliced into 1-inch pieces |
1 medium yellow onion, cut into 1/2-inch pieces |
1 large red pepper, cut into 1/2-inch pieces |
1 teaspoon garlic, minced |
salt, to taste |
pepper, to taste |
1 1/2 tablespoons cornstarch |
2 tablespoons chicken broth or 2 tablespoons water |
1/2 cup roasted salted cashew pieces |
3/4 cup cilantro leaf |
1 cup chicken broth |
1/4 cup light soy sauce |
2 tablespoons hoisin sauce |
1 teaspoon chili paste |
1 tablespoon rice vinegar |
2 teaspoons minced garlic |
Directions:
1. Heat oils in large non-stick pan. Saute chicken pieces along with onion and red pepper. Lightly season chicken with salt and pepper while cooking. Halfway through cooking chicken add 1 teaspoon minced garlic.
2. While chicken is cooking mix all sauce ingredients in small mixing bowl.
3. Once chicken is cooked through add sauce ingredients to pan. Bring to a boil.
4. Mix corn starch and the 2 tablespoons of chicken broth or water in small bowl.
5. While stirring chicken mixture pour corn starch mixture into pan and bring back to a boil until thickened.
6. Just before serving take the pan off of the heat and add the cashews and cilantro leaves. Stir in until cilantro leaves are wilted.
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