Thursday, May 2, 2013

Cashew Chicken

I've been hungry for cashew chicken since we returned from Florida. The cashew chicken available here is all cashews and chicken, and I like the version available in Port Charlotte that has plenty of vegetables in it.  So I made my  own for supper tonight.

Ingredient list:
  • One chicken breast, cut into smallish cubes, dusted with flour and seasoned with salt. (Chicken thighs would work fine, too.)
  • celery, sweet onion, green onion and 2 or 3 garlic cloves
  • baby bella mushrooms, snow peas and about 1/3 cup of cashew bits and pieces
  • five spice seasoning (if you have it), stir fry sauce, soy sauce and some cooking oil (I used olive oil -- I know, I know.)
Stir fry the floured chicken cubes in the oil over medium high heat, (corn starch would be more authentic) until they're mostly done.  Set aside on a plate, then stir fry the vegetables in the order listed in the same pan.  Season as you go along.  Add back the chicken, lower the heat and cover for a few minutes until the vegetables are at your preferred level of crispness.  We had it with some left over brown rice.  Serves two with a lunch serving left over.  Yummy.

2 comments:

Jimi said...

I like the looks of it, and cashew chicken fits nicely into my diet, too. I may try it soon, but I'll use dark meat, I think. I especially like the pea pods.

Retired Professor said...

It fits into my diet, too. Better than apricot bear claws. (That I may or may not have eaten recently.)