Thursday, June 18, 2009

Cashew Chicken

This is my favorite Cashew Chicken recipe from my Creative Cooks recipe books. I hope you enjoy it as much as we do.

Cashew Chicken



1 egg white

1/4 cup soy sauce

1/4 cup rice wine vinegar or dry sherry

1/4 tsp ground pepper

2 tbsps canola oil

1 1/4 pounds boneless chicken breast cut in chunks


1 cup chicken broth

2 tbsps soy sauce

1 tbsp rice wine vinegar or dry sherry

1 tbsp corn starch


1/2 cup cashews

8 ounces of white mushrooms

6 green onions

2 tbsps canola oil divided

1 tbsp peeled and minced ginger root

You will also need 3 cups of cooked rice.

Marinade the chicken with all the marinade ingredients. Cover and refrigerate for 30 minutes

For the sauce, in a medium bowl, combine broth, soy sauce, vinegar and cornstarch and mix well. Set aside.

Preheat the oven to 350°. Place cashews in a single layer in a small baking pan and toast until browned, about 10 minutes.

Wash, dry and trim mushrooms. Cut into quarters or slices. Trim roots from green onions and thinly slice 4 of the onions. The remaining onions are to be used as garnish.

In a heavy skillet or wok, heat 1 tbsp oil over medium high heat. Drain the chicken from the marinade. Discard. The marinade that is, not the chicken. Sorry I had to add that part in case some of you cook like Simba. Cook chicken in oil, stirring occasionally. Remove chicken from oil and set aside.

Add remaining oil to skillet and reduce heat to medium. Add vegetables and gingeroot. Cook until heated. About 4 minutes. Add chicken and sauce. Bring to a boil to thicken the sauce and serve over rice.

I usually throw in whatever veggies I have on hand. I especially like baby corn and water chestnuts. Oh and the 1/2 cup of cashews? Um, yeah no. I use the whole can. Enjoy!



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