Thursday, May 20, 2010

Cashew Chicken

This dish is pretty good. I think it needs a little more Asian flavor to it, maybe a little fresh ginger but the crunch of the cashews makes it great!

Cashew Chicken

4 chicken breast halves, cut into pieces
1 tsp sugar
4 Tb cornstarch, divided
½ tsp salt
¼ c. soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 Tb oil
2 c. hot chicken broth
2 tsp lemon juice
½ c. cashews
cooked rice

Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. 
Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end. 
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