Cashew Chicken with Ginger (Printable Version)
Tender chicken pieces with mushrooms, green pepper, and crunchy cashews in a ginger-infused sauce served over steaming rice.
# Ingredients:
01 -
2 tablespoons cornstarch
02 -
1 tablespoon brown sugar
03 -
1-1/4 cups chicken broth
04 -
2 tablespoons soy sauce
05 -
3 tablespoons canola oil, divided
06 -
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
07 -
1/2 pound sliced fresh mushrooms
08 -
1 small green pepper, cut into strips
09 -
1 can (8 ounces) sliced water chestnuts, drained
10 -
1-1/2 teaspoons grated fresh gingerroot
11 -
4 green onions, sliced
12 -
3/4 cup salted cashews
13 -
Hot cooked rice, for serving
# Steps:
01 -
Mix cornstarch, brown sugar, chicken broth, and soy sauce until smooth.
02 -
In a large skillet, heat 2 tablespoons of oil over medium-high heat and stir-fry the chicken until no longer pink. Remove from the pan.
03 -
In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. Stir-fry mushrooms, green pepper, water chestnuts, and ginger until the green pepper is crisp-tender, about 3-5 minutes.
04 -
Stir the prepared broth mixture and add it to the pan along with the green onions. Bring the mixture to a boil and cook, stirring, until the sauce is thickened, about 1-2 minutes.
05 -
Stir in the cooked chicken and cashews and heat through.
06 -
Serve the cashew chicken with hot cooked rice.