Cashew Chicken & Vegetables
This is a popuar dish in Chinese restaurants in the West, although nothing beats making it yourself.
Ingredients
- 16 oz boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsps hoisin sauce
- 1 tsp soy sauce
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- ¾ cup unsalted cashews
- 3 oz snow peas
- 2 stalks celery, sliced
- 1 medium red onion, cut into 1 inch pieces
- 4 oz bean sprouts
- 1 red bell pepper, seeded and diced
Sauce
- 2 tsp cornstarch
- 2 tbsp hoisin sauce
- 7 oz chicken broth
Instructions
- Place chicken strips in a bowl. Sprinkle with cornstarch and toss to coat.
- In a small bowl mix together sesame oil, hoisin sauce, soy sauce and 1 clove minced garlic. Pour this mixture over the chicken, turning to coat. Let chicken marinate for 20 minutes.
- In a small bowl, mix together sauce ingredients, set aside.
- Heat ½ the oil in a large pan or wok over medium high heat. Add the cashews and stir fry for 1 minute, until browned. Watch them closely so they don't burn.
- Add the snow peas, celery, remaining garlic, onion, and red bell pepper. Stir-fry for 2-3 minutes.
- Remove vegetables from the pan with a slotted spoon and keep warm.
- Heat the remaining oil in the pan. Stir fry chicken for 3-4 minutes until cooked through.
- Pour sauce into the pan and stir together with the meat until heated through and sauce is thickened.
- Return the vegetables and cashews to the pan and add bean sprouts. Stir everything together to coat with the sauce.
- Serve over hot steamed rice.