Sweet & Spicy Cashew Chicken Recipe #110977
This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!
by katie4998
25 min | 20 min prep
SERVES 6
The Sauce
- 1/2 cup ketchup
- 4 teaspoons low sodium soy sauce or regular soy sauce, your choice
- 1/2 teaspoon salt
- 2 tablespoons worcestershire sauce
- 3 tablespoons sugar
- 1 1/2 teaspoons sesame oil
- 1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
- 1/2 cup chicken broth
The Rest
- 2 tablespoons cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 3 whole double boneless skinless chicken breasts, cut into cubes
- 1/4 cup oil
- 2-3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
- 8 ounces mushrooms, sliced
- 1 carrot, thinly sliced on diagonal
- 1 cup snow peas
- 1 1/2 cups cashews
- sesame seed, toasted
- Combine sauce ingredients in a bowl and set aside.
- In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
- Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
- Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
- Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
- Add snow peas and sauce, cooking until sauce comes to a boil.
- Add cashews and sprinkle with sesame seeds.
- Serve immediately, over rice if you'd like-- YUM!
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5 stars