Friday, August 22, 2014

Cashew Chicken

By now we know that I love re-creating Chinese takeout at home. I've done my take on General Tso's, Sesame Chicken, and Pad Thai. And today I carry on the torch and cover the classic cashew chicken. This weekend we will be moving into our new house, and with lots of moving comes less time for homemade meals and more likelihood of takeout and fast food. But when you have a recipe as simple as this, you can have "takeout" at home for a fraction of the cost and calories.

Cashew Chicken

  • 2 tbsp. cornstarch
  • 6 tbsp. water
  • 1/3 cup low-sodium soy sauce
  • 1 tbsp. honey 
  • 1 tbsp. Sriracha
  • 1 tbsp. white wine vinegar
  • 1 tsp. sesame oil
  • 1 tbsp. olive oil
  • 4 garlic cloves
  • 1/2 cup unsalted cashews
  • 1 1/2 lbs. chicken breasts, chopped into 1-inch pieces
  • 1 cup water
  • 2 large carrots, sliced
  • 1 1/2 cups broccoli florets
  • 4 green onions, chopped
  • 2 cups cooked brown rice
In a medium bowl, whisk together the cornstarch and water. Then add in the soy sauce, honey, Sriracha, vinegar, and sesame oil. Set aside.

In a medium pot, add 1 cup water to the bottom, then steam the carrots and broccoli in a steam basket for 10 minutes, 

Meanwhile, in a large skillet or wok, preheat the olive oil over medium-high heat. Add in the garlic and cashews. Cook until fragrant and golden brown, about 2 minutes. Add in the chicken and cook, stirring until no longer pink, about 7 minutes. 

Drain the steamed carrots and broccoli and add them into the chicken. Lower heat to simmer and add in the sauce that you whisked together earlier and the whites of the green onions. Cook, stirring frequently until the sauce has thickened and the chicken and veggies are well coated.

To serve, place a large spoonful of brown rice onto a plate or into a bowl, top with the chicken and garnish with green onion tops.

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