Tuesday, February 23, 2010

Yummy Cashew Chicken

I guarantee this will taste just as good (or better) than the cashew chicken at your favorite Chinese restaurant. It's very simple to make and tastes fabulous.

1 boneless skinless chicken breast
1/2 cup cashews
2 stalks of celery chopped
Sliced peppers (or any other veggies you like)
1/4 onion diced
Olive oil (for frying)
Brown rice/barley, cooked

Marinade:
1/2 teaspoon Fresh grated ginger
1 tablespoon Soy sauce

Sauce:
1 teaspoon soy sauce
2 tablespoons water
1/8 teaspoon salt
Finely grate ginger and mix with soy sauce. Cut chicken into 1” chunks and marinate in ginger-soy mixture 15 minutes. Chop onion, celery and if desired, peppers. Mix sauce in small bowl and set aside. Turn oven to broil and lightly toast cashews.

Heat oil in fry pan or wok over medium high heat. Fry onions until translucent. Add celery, peppers and chicken and cook about 10 minutes until chicken is no longer pink, turning and stirring every few minutes. Add sauce and cashews, stir then serve over rice/barley.
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