Taste of Home
Cashew Chicken
TOTAL TIME: Prep: 10 min. + marinating Bake: 15 min.
YIELD: 6 servings.
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli.
—Ena Quiggle, Goodhue, Minnesota
Ingredients
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1/2 cup rice vinegar
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2 tablespoons sesame oil
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1/2 cup sherry
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2 teaspoons garlic powder
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1-1/2 pounds skinless boneless chicken, cubed
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3 tablespoons canola oil
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3 cups fresh broccoli florets
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1 cup thinly sliced carrots
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2 teaspoons cornstarch
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1/3 cup soy sauce
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1/3 cup hoisin sauce
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1 tablespoon ground ginger
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1 cup roasted salted cashews
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Hot cooked rice
Directions
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1.
In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
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2.
Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
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3.
In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts
1 cup: 454 calories, 27g fat (5g saturated fat), 63mg cholesterol, 1282mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 31g protein.
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