Tuesday, September 25, 2012
Cashew Chicken
Cashew Chicken
3/4 c. chicken stock or water & bouillon cube
2 Tbsp cornstarch
3 Tbsp. soy sauce
1 chicken breast, cut into 3/4 inch pieces
2 Tbsp. sesame oil, divided
1 Tbsp. teriyaki marinade
2 Tbsp. veg oil, divided
1 onion, cut into 3/4 inch chunks and separated
1 English cucumber sliced (can use regular one)
1/2 c. salted cashews
Combine chicken stock, cornstarch and soy sauce; stir until cornstarch dissolves. Combine chicken, 1 Tbsp sesame oil and marinade; let stand 15 minutes. Heat wok or large frying pan over high heat. Add 1 Tbsp. oil. Add chicken; stir-fry 2 to 3 minutes, or until golden brown. Remove chicken from pan. Heat remaining Tbsp oil in same pan. Add onion and cucumber stir-fry 2 to3 minutes or until onion is tender-crisp. Stir in chicken and cashews and chicken stock mixture; cook and stir until mixture thickens and boils. Remove from heat. Stir in remaining Tbsp. sesame oil. Serve over hot, cooked rice. Make 2 to 3 servings.
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