Last weekend my mom brought me down some cashews when they were here for my bday, so I decided to make cashew chicken. It was delicious! I cooked with gingerroot for the first time and loved it. It smells so yummy. I think I want to try some other dishes using ginger. If I made this again, I would add slightly more brown sugar, to make the dish slightly sweeter. The sauce was tangy, but I thought it would have been better if it was a little sweeter. I would also add raw green onion at the end, rather than than adding it in with the other veggies to be sauteed. The mushrooms were delicious. But all in all this was very tasty, and I’d make it again. Here is the recipe I found on the www.tasteofhome.com website:
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1-1/4 cups chicken broth
- 2 tablespoons soy sauce
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 3 tablespoons canola oil, divided
- 1/2 pound sliced fresh mushrooms
- 1 small green pepper, julienned
- 4 green onions, sliced
- 1-1/2 teaspoons grated fresh gingerroot
- 1 can (8 ounces) sliced water chestnuts, drained
- 3/4 cup salted cashews
- Hot cooked rice
- In a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
- In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
- Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.