Cashew Chicken
(from wood3875’s recipe box)
Prep time: 30 minutes
Cook time: 20 minutes
Serves 8 people
Ingredients
- 2 Cups brown rice
- 3 Chicken Breasts, cubed - 2 cups
- 3-4 Zucchini fresh, 6 cups
- 4 oz Cashews or Cashew pieces
- 1/2 - 15 oz can - Baby Corn on the cob - spears
- 8oz can sliced Water Chestnuts
- 1 med Yellow Onion
- 2 tbsp Olive Oil
- 4 tbsp Soy Sauce
- 1 cup Green Onion tops
- 1/2 Cup Water
- 1/2 Cup Teriyaki Sauce (your favorite)
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Oyster Sauce (optional)
- 1 tsp Corn Starch
Directions
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Make Rice – set aside on warm.
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Prepare veggies. Chop yellow onion into large pieces. Cut Zucchini length wise, twice (quartered), slice into bite size pieces. Chop green onion tops into 1 to 1 1/2" pieces. Cut Baby corn into 1" pieces.
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Prepare Sauce. In a shaker, add water, teriyaki sauce, onion powder, garlic powder, oyster sauce, 1 Tbsp Soy sauce, and corn starch. Shake, Shake, Shake – set aside in shaker. You will add this 2-3 minutes before stir fry is complete.
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Prepare Chicken. Trim and cube slightly frozen/thawed chicken breasts, enough for approximately two full cups. Place in small frying pan, drizzle with olive oil, salt & pepper. Fry ’em up, careful NOT to brown, just barely past pink. Set aside, drain.
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In large stir fry pan, add chopped med yellow onion and cashews, drizzle with olive oil, fry on med/high for 3-4 minutes. Add zucchini, baby corn, and water chestnuts. Shake about a tbsp of Soy and stir fry on high for 5-7 minutes, stirring frequently. Add chicken (no water/juice) and green onion tops, more soy, and continue to stir fry – do not overcook the zucchini (mush is not good).
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When Stir fry mix is to your desired consistency (or just before), add SAUCE and fry for a couple of minutes, stirring frequently.
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Serve immediately…. on an optional bed of white or brown rice.