Cashew Chicken

One of my all-time favorite go-to Chinese take out dishes, this recipe is as good as it gets.

Cashew Chicken

You will need:

  • 1 pound boneless, skinless chicken breasts, sliced to stir fry pieces
  • 1 tsp sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Bushel of green onions, chopped – white part kept
  • 1 yellow onion, chopped
  • ~1 tsp Garlic powder
  • Small tin of roasted cashews, halves and pieces (~ 1 ½ cups)
  • 2 carrots, sliced thinly (or bag of pre-sliced thin carrots)
  • 1 green bell pepper, chopped
  • 5 button mushrooms, halved, then sliced
  • 2 cups snow peas, tips removed
  • 5 baby bok choy, leaves only
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons catsup
  • 1/2 cup chicken broth
  • Soy sauce to taste
  • 2 tablespoons water
  • 1 teaspoon granulated sugar

 

In a Ziploc bag, toss the chicken with the cornstarch, soy sauce, sesame oil, rice vinegar, salt & pepper until the chicken is coated; set aside.

In a wok, heat the oil over medium heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Season chopped onions & white parts of the green onions with garlic powder; add to wok. Cook for 4 minutes. Add ½ of the cashews.

Add the remaining chopped vegetables; cook covered for 4 minutes. Add the pre-mixed sauce: catsup, hoisin sauce, sugar, chicken broth, and a few tablespoons of water; cook, covered for another 5 minutes, scraping the bottom of the wok often. Add remaining cashews

Remove from heat and stir in the remaining green onion tops. Serve with white rice.

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