Name: Cashew Chicken for Four
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tablespoons reduced-sodium soy sauce, divided -; 1 tablespoon sherry or reduced-sodium chicken broth -; 3/4 teaspoon sesame oil, divided -; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces -; 1 tablespoon cornstarch -; 1/3 cup reduced-sodium chicken broth -; 1 tablespoon sugar -; 1 tablespoon rice vinegar -; 1 tablespoon hoisin sauce -; 1/2 teaspoon minced fresh gingerroot -; 1/4 teaspoon salt -; 2 teaspoons canola oil, divided -; 1-1/2 cups fresh snow peas -; 2 medium carrots, julienned -; 1 can (8 ounces) sliced water chestnuts, drained -; 1/4 cup unsalted cashews, toasted -; Hot cooked rice, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cashew Chicken for Four

1. 3 tablespoons reduced-sodium soy sauce, divided -

2. 1 tablespoon sherry or reduced-sodium chicken broth -

3. 3/4 teaspoon sesame oil, divided -

4. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces -

5. 1 tablespoon cornstarch -

6. 1/3 cup reduced-sodium chicken broth -

7. 1 tablespoon sugar -

8. 1 tablespoon rice vinegar -

9. 1 tablespoon hoisin sauce -

10. 1/2 teaspoon minced fresh gingerroot -

11. 1/4 teaspoon salt -

12. 2 teaspoons canola oil, divided -

13. 1-1/2 cups fresh snow peas -

14. 2 medium carrots, julienned -

15. 1 can (8 ounces) sliced water chestnuts, drained -

16. 1/4 cup unsalted cashews, toasted -

17. Hot cooked rice, optional -

How to cook deliciously - Cashew Chicken for Four

1. Stage

In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.

2. Stage

In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.

3. Stage

Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.

4. Stage

In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.

5. Stage

Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.