Quick & Easy Meal - Cashew Chicken
I think this might be my favorite meal from the quick and easy series. It really is very easy to make, comes together in 20 minutes, and tastes great. I love the combination of cashews and chicken. My favorite part about making this dish was that I had almost every ingredient in my pantry and freezer already (besides the green onions, which my mom had and gave to me). I have never eaten this at a restaurant, but my guess is that this version is pretty amazing. The recipe comes from Brown Eyed Baker, one of my favorite food blogs. I made this for dinner one night for just Adam and I and it was easy to cut the ingredients in half. 
Ingredients:
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
Directions:
1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes (if you have the time, I didn't).
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.
This was awesome. Make sure you use unsalted cashews (you can get the exact portion you need in the bulk bins at your local store).
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
Directions:
1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes (if you have the time, I didn't).
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.
This was awesome. Make sure you use unsalted cashews (you can get the exact portion you need in the bulk bins at your local store). Enjoy!
Yum! Think I'll try this for dinner tonight!
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