Who doesn’t love Asian cuisine? I mean the “normal” dishes we’re accustomed to, not the more “exotic” ones the guy on TV loves to try. I know when we go to any Chinese restaurants one of our favorite dishes is Kung Pao Chicken, that spicy stirfry with peanuts. So I thought why limit it to peanuts? I made this yummy Cashew Chicken for dinner the other week, it was delicious!
Cashew Chicken is basically a stir-fry with soy sauce, veggies, and cashew sprinkled in. It’s pretty healthy, as long as you use unsalted cashews and low sodium soy sauce. But if you want to splurge, like I do, just use regular soy sauce. I figure the veggies are healthy enough!
You can use any kind of veggies you want, you can even use the frozen stir fry mix you find in your grocer’s freezer. I know I do when I’m pressed for time. But really fresh veggies are the best to use as they stay crisper when cooked. Also if you’re watching your fat intake make it with chicken breasts. I use thigh because I feel they don’t dry up like breasts tend to.
Here are the ingredients, feel free to add or delete veggies.
6 Boneless Skinless Chicken Thighs or Breasts – cubed
2-3 Tbs. Sesame Oil
1/4 cup Soy Sauce
2 Tbs. Oyster Sauce
2 Tbs. Corn Starch dissolved in 1/2 Cup water
1/2 cup Unsalted Whole or Halved Cashews
1 Onion – diced
3 cloves garlic minced
1 Bag Frozen Asian Stir Fry Vegetable Mix OR
1/2 cup each of: Broccoli Florets, Snow Peas, Mushrooms, Red Pepper slices, canned baby corn
Once you’ve gathered and prepped all your ingredients here’s what you do.
Heat oil in wok or large frying pan
Saute onions until they turn translucent
Stir in minced garlic; mix until garlic starts to turn golden brown
Add chicken, cook until done, stirring constantly
Add Veggies, cook until they start to get tender, stirring constantly
Stir in soy and oyster sauce
Slowly stir in cornstarch water. The sauce should start to thicken.
Once the sauce is thick enough remove from heat and serve with steamed white rice!