I made this last night and it was awesome! My mom emailed me the recipe saying that she loved it and I can see why. Everyone should try this! We only did half the recipe and we still had enough for 4 people.
Cashew Chicken 3 large chicken breasts cut into strips 1 cup sliced carrots 1 cup sliced celery 1 cup sliced mushrooms 1 cup sliced bell peppers (any color) 1/2 cup sliced onions 1 can sliced water chestnuts, drained 2 cups cashews 1 to 2 cups chicken broth 3 Tablespoons cornstarch Soy sauce to taste Marinated chicken strips in 7-Up or Sprite for 4 hours. Drain 7-Up off chicken and season with you favorite asian seasonings (we used about a 1/4-1/2 cup of soy sauce, a good 1/2 teaspoon of garlic, 1/2 teaspoon of ginger, sesame seeds and just a drop of lemon juice) and let it sit while you cook vegetables. In a wok or large non stick skillet cook the vegetables in a little oil and in the following order: -Carrots and celery together until just tender but still crisp. Take out -Onions and peppers next, take out -Water chestnuts, take out -Mushrooms, take out Cook the chicken until white all the way through. Put all the vegetables back in the wok with the chicken. Add the cashews. Mix the cornstarch into the chicken broth till smooth and pour over chicken and vegetable mixture. Stir until heated through and the sauce is thickened. Taste and add more seasonings if needed. Serve over hot rice. Enjoy!!
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