Cashew Chicken

All I can say is yum. Josh and I both love this stuff. Even though it is spicy, we let Logan have some, and he kept eating it.

Cashew Chicken

Sauce mixture:
1/2 cup ketchup
4 teaspoons soy sauce
1/2 teaspoon salt
2 Tablespoons Worcestershire sauce
3 Tablespoons sugar
1 1/2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1/2 cup chicken broth

2 Tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breast, cut into bite size pieces
1/4 cup cooking oil

2 Tablespoons fresh ginger-root, minced
1 Tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 1/2 cups cashews

2 cups cooked white rice

Combine ketchup, soy sauce, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.

In a bowl, combine cornstarch, sugar, and salt. Toss with the chicken pieces.

Heat a wok or frying pan to a high heat and add cooking oil. When the oil is hot add chicken. Add the ginger-root, garlic and onion. Stir fry the mixture until the chicken is cooked through and opaque. Add the bamboo shoots and water chestnuts. Add the sauce mixture to the pan until it comes to a boil.

Serve topped with cashews and over rice.

To Freeze: After the mixture comes to a boil cool, bag, and freeze. When ready to serve thaw bag in the fridge overnight. Reheat over medium heat until just boiling. Add cashews and serve over rice.


Recipe from Christy's Clipart