Servings: 4-6
2 Tbsp. canola oil or canola/olive oil blend
1/4 small onion, diced
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
1 – 1-1/2 lbs. uncooked boneless, skinless chicken breast, trimmed of visible fat, cut into 1 inch cubes
1-1/2 cups low sodium chicken or vegetable broth
2-1/2 Tbsp. low sodium soy sauce
2 celery stalks, chopped or diced
1 cup baby carrots, sliced or diced
8 oz. can water chestnuts, drained, sliced or diced
1 cup white button mushrooms, quartered
1-1/2 Tbsp. cornstarch
1-1/2 cups white rice, cooked according to package and kept warm
4-6 oz. unsalted whole or halved cashews
Heat oil in a large skillet or wok over medium-high heat. Add onions and garlic and cook, while stirring for approximately 1-2 minutes.
Season chicken with 1/2 Tbsp. soy sauce, salt and pepper and add to the skillet or wok. Cook until brown on all sides, while stirring for about 3-4 minutes.
Stir in 1 cup of broth, remainder of soy sauce, celery, carrots and water chestnuts and bring to a simmer. Reduce heat to low, cover and simmer, until chicken is cooked thoroughly for about 4-5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet or wok and simmer, uncovered, stirring continuously for about 1-2 minutes, until sauce thickens. Turn heat to warm or cover with lid, until ready to serve.
To Serve: Remove skillet from heat. Divide cooked rice among 4-6 shallow dishes or bowls. Spoon 1/4 or 1/6 of chicken stir fry mixture over rice and sprinkle with 1/4 or 1/6 of the cashews. Serve Cashew Chicken with optional chopsticks and enjoy!
Karen’s Note: For over 9 years my family has been enjoying this wonderful Cashew Chicken Chinese Stir Fry. After posting a picture of this on my facebook profile page, while making it for our dinner last night a friend of mine asked if I could share this recipe. I am glad to finally be able to share it with all of you. Usually it is “gobbled up” within minutes, before I can take a picture. However, right now it’s just me and my hubby as my 19 year old son is currently away at Army Basic “Boot” Camp. Have fun cooking! :)
2 Tbsp. canola oil or canola/olive oil blend
1/4 small onion, diced
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
1 – 1-1/2 lbs. uncooked boneless, skinless chicken breast, trimmed of visible fat, cut into 1 inch cubes
1-1/2 cups low sodium chicken or vegetable broth
2-1/2 Tbsp. low sodium soy sauce
2 celery stalks, chopped or diced
1 cup baby carrots, sliced or diced
8 oz. can water chestnuts, drained, sliced or diced
1 cup white button mushrooms, quartered
1-1/2 Tbsp. cornstarch
1-1/2 cups white rice, cooked according to package and kept warm
4-6 oz. unsalted whole or halved cashews
Heat oil in a large skillet or wok over medium-high heat. Add onions and garlic and cook, while stirring for approximately 1-2 minutes.
Season chicken with 1/2 Tbsp. soy sauce, salt and pepper and add to the skillet or wok. Cook until brown on all sides, while stirring for about 3-4 minutes.
Stir in 1 cup of broth, remainder of soy sauce, celery, carrots and water chestnuts and bring to a simmer. Reduce heat to low, cover and simmer, until chicken is cooked thoroughly for about 4-5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet or wok and simmer, uncovered, stirring continuously for about 1-2 minutes, until sauce thickens. Turn heat to warm or cover with lid, until ready to serve.
To Serve: Remove skillet from heat. Divide cooked rice among 4-6 shallow dishes or bowls. Spoon 1/4 or 1/6 of chicken stir fry mixture over rice and sprinkle with 1/4 or 1/6 of the cashews. Serve Cashew Chicken with optional chopsticks and enjoy!
Karen’s Note: For over 9 years my family has been enjoying this wonderful Cashew Chicken Chinese Stir Fry. After posting a picture of this on my facebook profile page, while making it for our dinner last night a friend of mine asked if I could share this recipe. I am glad to finally be able to share it with all of you. Usually it is “gobbled up” within minutes, before I can take a picture. However, right now it’s just me and my hubby as my 19 year old son is currently away at Army Basic “Boot” Camp. Have fun cooking! :)
RSS Feed
