This time, my focus was on Cashew Chicken. This dish is fabulous because it has chicken that's sauteed and not breaded, and it has a TON of veggies in it. So yummy! You actually feel good about yourself after eating this dish. You've totally earned that after-dinner cookie with this one. Love that!
It's also a really flexible dish that allows you to add whatever your tastebuds tell you to add. I went really traditional with my veggies, but really it would work with others as well. Super simple to make, leftovers are awesome, what's not to love!? Seriously, if you love chinese food, this is definitely a dish you should try. Amazing!
½ c cashews, unsalted
1 Tbs vegetable oil
2 garlic cloves, minced
4 pieces of chicken, cubed
3 medium carrots, chopped
2 celery stalks, chopped
1 can sliced water chestnuts, drained
1 can chicken broth, divided
2 Tbs soy sauce
4 tsp cornstarch
salt and pepper to taste
Heat the oil in a wok or pan and brown the cashews, about 3 minutes (if you use roasted cashews you can skip this first step). Remove from the pan and set aside. Add the garlic to the pan and immediately place the chicken in as well. Brown the chicken on all sides, but don’t cook all the way through yet; takes about 10 minutes.
Add the vegetables, soy sauce, and 1 cup chicken broth. Simmer until vegetables are softened and chicken is cooked through; about 8 minutes. Meanwhile, mix cornstarch in ½ cup chicken broth. Add it to the chicken mix and continue to simmer until thickened; about 2-3 minutes. Return cashews to the pan and finish with salt and pepper to taste. Serve over rice.