Cashew Chicken (Another great recipe that I found on Pinterest)


This is the Cabbage and Rice in the Pot

This is another recipe I found on Pinterest.
I loved it. So did my family. I must say I’m pleasantly surprised at how well these recipes are turning out.
The only changes I made where omitting the green onions. That was only because I didn’t have any.
I decided to serve it on a bed of rice.


I cooked as usual.
Also I decided to use what veggies I had.
I just wanted to use one pot.  I added carrots and cabbage to the rice while it was cooking so I didn’t have to make veggies later.
On top of the cabbage I added a couple of dabs of butter salt and pepper.
Then put the lid on and let it steam with the rice.

Cashew Chicken

1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger
3½ teaspoons cornstarch, divided
Coarse salt
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly slicedDirections:1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes (if you have the time, I didn’t).

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large non-stick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.

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