[Every time we go for
Chinese food, my husband always consistently orders his two usual’s – beef and
greens and ginger beef. I have my favorites
too, but unless I’m specifically craving something, I try to get something
different every time. The dish that
probably makes it the most frequent appearance on my rotation is Cashew
Chicken. It’s just an all out great combination of tender chicken, crisp vegetables,
and is paired perfectly with a sweet and spicy sauce topped off with a nutty
cashew crunch. What’s not to love?
Below is the traditional
way of making cashew chicken, though I almost always deviate from this recipe
slightly depending on what types of veggies I have in the crisper. Broccoli is one of my favorite stir-fry
veggies, so more often than not it generally makes it’s way into this
dish. 90% of the time I also have
carrots, so they usually make an appearance as well! One thing you’ll never see on my plate is
celery or mushrooms, but often restaurants will include these veggies in their
dish.
After trying out a
few different variations of this recipe at home, I think I have the closest
match to my favorite take-out selection.
Now if only I can tackle beef and greens and ginger beef I’ll be
set!]
Recipe serves 4
Ingredients
- ½ tsp olive oil
- 1 lb chicken breast, diced
- 1 green pepper, chopped
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1-2 tsp fresh ginger, grated
- 1 cup unsalted cashews
For Sauce
- 2 tbsp hoisen sauce
- 1 tbsp soy sauce
- ½ cup water
- 2 tsp brown sugar
- 2 tsp rice wine vinegar
- ¼ tsp sesame oil
- salt & pepper to taste
- 1-2 tsp cornstarch (helps thicken sauce)
Directions
Preheat a large wok
over medium heat, and then add olive oil.
Lightly fry the chicken until ¾ cooked through. Add onions, and continue cooking the chicken
until no pink remains.
Add green pepper
pieces, garlic, and ginger and fry until green peppers are tender (about 5
minutes).
Add cashews and cook
for a remaining 1-2 minutes until cashews are warm throughout and lightly
toasted.
Combine sauce
ingredients and add to stir fry mixture, bringing sauce to a boil, stirring
until thickened (about 1-2 minutes).
I usually serve mine
with quinoa or rice, but it’s also great just on it’s own.
Nutritional Info (per
serving)
Calories
- 325 Fat - 15 Carbs – 17 Protein - 32
Fibre – 2
Enjoy!
Enjoy!
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