Cashew Chicken with Vegetables

(from staceydan’s recipe box)

Categories: Chicken

Ingredients

  • MARINADE:
  • 1 lb boneless, skinless chicken breast cut in 1" pieces
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • SAUCE:
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon sherry wine
  • 1 tablespoon light corn syrup
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • STIR-FRY INGREDIENTS:
  • 3 teaspoons vegetable oil
  • 1-2 teaspoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red pepper, cut in thin strips
  • 20 snow peas, cut in thin strips
  • 1/2 cup cashews

Directions

  1. For marinade: Place marinade ingredients in large plastic zipper bag. Turn to coat and refrigerate 45 to 60 minutes.

  2. For Sauce: In a small bowl, mix sauce ingredients.

  3. In a large skillet, heat 3 teaspoons vegetable oil over medium-high heat. Add chicken and cook until browned. Remove chicken from pan. Add remaining 1 teaspoon oil, garlic, and ginger to pan. Cook, stirring constantly, until fragrant, about 30 seconds. Add red pepper and cook until tender, about 3 minutes. Add snow peas and cook for 1 minute. Add sauce, stirring constantly, until sauce comes to a boil and thickens. Return chicken to pan and heat through. Sprinkle with cashews and serve.

  4. Makes 4 servings.

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