electrolux137
Well-known member
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CASHEW CHICKEN
(The original Cashew Chicken recipe calls for Hoisin sauce which is loaded with refined sugar, so I won’t use it. I tinkered around with the seasonings and sauces and came up with something much lower in sugar but still very delicious and not as heavy.)
1 1/2 pounds boneless, skinless chicken breasts cut into chunks
1 tablespoon cornstarch
Salt and pepper to taste
Approx 4 tablespoons olive oil
1/2 large white onion, peeled & cut into chunks
4 garlic cloves, peeled & minced
2 medium carrots, peeled & sliced
1 1/2 cups fresh broccoli florets
1 med red bell pepper, de-seeded & cut into chunks
1 cup snow peas
1/2 cup canned water chestnuts, drained and sliced
1/4 cup rice vinegar
1/3 cup soy sauce
3 tbsp water
1 scant tsp Chinese 5 Spices
1 tbsp Coconut Palm sugar
1 cup unsalted, roasted cashews
2 tsp cornstarch
1/3 cup cold water
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with a little salt and pepper.
In a large nonstick pan, heat about 2 tbsp of the olive oil over medium-high heat. Cook the chicken, tossing often, until lightly browned, about 5 minutes.
Add the onion and garlic; cook, stirring constantly until onion is transluscent.
Add another dollop of olive oil. Add the carrots and broccoli; cook, stirring constantly until a bit softened.
Add the red bell peppers, snow peas and water chestnuts; toss, stirring constantly until snow peas are wilted.
Add the vinegar, soy sauce, water, Chinese 5 Spices and sugar; cook for about a minute, tossing constantly.
If you want the sauce thicker, thoroughly mix about 2 tsp of cornstarch in 1/3 tbsp cold water. Pour a little of it into the sauce at a time, stirring constantly. Let the sauce thicken before adding more. Don’t add too much or you’ll have a gooey mess on your hands.
Remove from heat and stir in the cashews. Season with a little more salt and pepper. Serve with rice. (I use brown rice.)
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CASHEW CHICKEN
(The original Cashew Chicken recipe calls for Hoisin sauce which is loaded with refined sugar, so I won’t use it. I tinkered around with the seasonings and sauces and came up with something much lower in sugar but still very delicious and not as heavy.)
1 1/2 pounds boneless, skinless chicken breasts cut into chunks
1 tablespoon cornstarch
Salt and pepper to taste
Approx 4 tablespoons olive oil
1/2 large white onion, peeled & cut into chunks
4 garlic cloves, peeled & minced
2 medium carrots, peeled & sliced
1 1/2 cups fresh broccoli florets
1 med red bell pepper, de-seeded & cut into chunks
1 cup snow peas
1/2 cup canned water chestnuts, drained and sliced
1/4 cup rice vinegar
1/3 cup soy sauce
3 tbsp water
1 scant tsp Chinese 5 Spices
1 tbsp Coconut Palm sugar
1 cup unsalted, roasted cashews
2 tsp cornstarch
1/3 cup cold water
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with a little salt and pepper.
In a large nonstick pan, heat about 2 tbsp of the olive oil over medium-high heat. Cook the chicken, tossing often, until lightly browned, about 5 minutes.
Add the onion and garlic; cook, stirring constantly until onion is transluscent.
Add another dollop of olive oil. Add the carrots and broccoli; cook, stirring constantly until a bit softened.
Add the red bell peppers, snow peas and water chestnuts; toss, stirring constantly until snow peas are wilted.
Add the vinegar, soy sauce, water, Chinese 5 Spices and sugar; cook for about a minute, tossing constantly.
If you want the sauce thicker, thoroughly mix about 2 tsp of cornstarch in 1/3 tbsp cold water. Pour a little of it into the sauce at a time, stirring constantly. Let the sauce thicken before adding more. Don’t add too much or you’ll have a gooey mess on your hands.
Remove from heat and stir in the cashews. Season with a little more salt and pepper. Serve with rice. (I use brown rice.)
