Cashew Chicken

I was surprised how easy this meal was to make.  It has kind of a long ingredient list, but it was really simple once I got going.  Tim and I both loved it and he ate all the leftovers!

Cashew Chicken

Source:  pg 152 Ladies Home Journal , Sept 10


4 boneless, skinless chicken breasts, thinly sliced

3 tbsp dry sherry

2 tsp grated fresh ginger

2 cloves garlic, sliced

1/4 tsp red-pepper flakes

5 tsp cornstarch, divided

3/4 cup low-sodium chicken broth

2 tbsp low-sodium soy sauce

3 tbsp hoisin sauce

1 tbsp rice vinegar

2 tsp brown sugar

2 tsp canola oil

1/2 cup unsalted cashews {toasted if you want}

2 scallions, sliced {for serving}


In a bowl combine sliced chicken, sherry, ginger, garlic, and 2 tsp cornstarch.  Chill in the fridge 30 minutes.

When ready to cook, in another bowl combine broth, soy sauce, hoisin, vinegar, sugar, red pepper flakes, and 3 tsp cornstarch; set aside.

Saute half the chicken in a large nonstick skillet with 1 tsp oil until cooked through.  Transfer chicken to a plate.  Repeat with the remaining chicken and oil.

Return all chicken to skillet.  Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 or 2 minutes.  Stir in cashews.

Serve over hot rice with scallions on top.


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