Sweet and Spicy Cashew Chicken

Sweet-and-Spicy-Cashew-ChickenIngredients:

The Sauce

  • 1/2 cup ketchup
  • 4 teaspoons low sodium soy sauce or 4 teaspoons 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 seeds, toasted

Directions:

  1. Combine sauce ingredients in a bowl and set aside.
  2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
  3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
  4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
  5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
  6. Add snow peas and sauce, cooking until sauce comes to a boil.
  7. Add cashews and sprinkle with sesame seeds.
  8. Serve immediately, over rice if you’d like.

Prep Time: 20 mins
Total Time: 25 mins
Servings: 6

Leave a Reply

Your email address will not be published. Required fields are marked *

*