Tuesday, January 24, 2012

Cashew Chicken Stir Fry

This has a really yummy sweet and spicy sauce.  I made it tonight and served it over brown rice.  I think it's a keeper for sure.  I would suggest organizing and cutting the vegetables before you start because this cooks quickly.  I was chopping and stirring and finding ingredients all with a screaming Jack at my feet and it was no fun!

A delicious and colorful Chinese dish. Serve over rice on a large platter.


1/2 c. ketchup
4 tsp. soya sauce
1/2 tsp. salt
2 tbsp. Worcestershire sauce
3 tbsp. sugar
1/4 tsp. cayenne pepper
1/2 c. chicken broth


2 tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt
3 whole boneless chicken breasts, skinned & cut into 1/2 inch slices
1/4 c. oil
2 to 3 tbsp. minced fresh ginger root
1 tbsp. minced garlic
1 sm. onion, chopped
2 red bell peppers, cut into 1 inch triangles
2 carrots, sliced diagonally & thinly
2 c. snow peas
1 1/2 c. cashews

Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque. Add peppers and carrots. Stir 2 to 3 minutes. Add peas and sauce. Cook until it comes to a boil. Add cashews and serve immediately. Serves 6.

1 comment:

  1. yum I want some right now

    can you move closer :)