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Cashew Chicken Recipe


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     Cashew Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2 cups cooked rice
2 medium chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
2 tablespoons canola oil
1 tablespoon sesame oil (substitue with canola if N/A)
2 cups broccoli florets
1 medium red bell pepper, sliced into strips
1 small onion, finely chopped
3 cloves garlic
2 tablespoons rice vinegar
1/2 cup honey
1/4 cup soy sauce
2 teaspoon dijon mustard
2 teaspoon chili paste (substitue 1/2 t. red pepper flake and 1/2 t. crushed garlic)
1 cup dry roasted cashews

1) Prepare rice according to instructions on the package and set aside. 2) Toss the chicken pieces in a bowl with the cornstarch and a pinch of salt and pepper. Be sure the chicken is well coated. 3) Heat the canola and sesame oil over medium high heat in a large skillet. When the oil becomes hot and shiny toss in the chicken, cornstarch mixture and saute for 4-5 minutes or until there is no visible pink on the chicken and the outsides are lightly browned.
4) Toss in the bell peppers, onion, garlic, and broccoli. Continue to saute for an additional 4 minutes or until the veggies begin to soften. Be careful not to over cook them, no one likes mushy vegetables. 5) While the veggies cook combine the rice vinegar, honey, soy sauce, mustard, and chili paste in a small bowl and whisk together. 6) Pour the mixture over the chicken and veggies and mix well to coat. Allow the mixture to cook for 1-2 minutes until the sauce reduces a bit. Toss in the cashews and saute an additional minute. Serve along side the rice.

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