cashew chicken

this was so yummy.. i have to say this was better then our local chinese take out.. i am sorry i don't have a picture i have been under the weather.. but even without a picture it was amazing.. this recipe was initially inspired by this recipe but as you can see i kinda went off the rails.. and didn't follow the recipe as written.. *smile*

prep time: 20 minutes
cooking time: 30 minutes
servings: 4-6


sesame oil
3 lbs. boneless skinless chicken, cut into strips (i had thighs so that is what i used)
3 tblsp. reduced sodium soy sauce
1 tblsp. chicken broth
1 tsp. ginger
1/2 tblsp. splenda (or sugar)
1 tblsp. rice wine vinegar
1 tblsp. fish sauce
salt and pepper to taste
2 cloves of garlic, sliced
1 bag fresh sugar snap peas, diced
1 can sliced water chestnuts (drained)
1 onions, sliced
1 red pepper, sliced
2 scallions, chopped
1 cup bean sprouts
zest of one lemon
1/2 cup cashews

in a small bowl combine, soy sauce, chicken broth, ginger, splenda, rice wine vinegar and fish sauce.. mix until well incorporated and set aside.  salt and pepper your chicken then in a large non stick wok or skillet, stir fry chicken in sesame oil (2 turns around the pan) over high heat and until no longer pink. remove chicken set aside.. in same pan stir fry cashews until lightly toasted.. remove and set aside.  again in the same pan stir fry peas, garlic, onion and pepper.. until crisp-tender. add the chicken back then add the soy sauce mixture.. stir until everything is well incorporated.. add cashews back, water chestnuts, bean sprouts, scallions and lemon zest.. stir again until everything is well incorporated... let simmer 10-15 minutes over low heat.. serve over rice, rice noodles or cabbage.


  1. I love love LOVE Cashew Chicken! I will have to try this one


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