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Suz’s Cashew Chicken
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I’m never sure if cashew chicken is Thai or Chinese. Likely both since it has so many variations. When you can’t decide which one you want, this is a good option.
Ingredients
1 lb skinless chicken breast into 1 inch pieces
1 T cornstarch
2 T sesame (or vegetable) oil
1 small onion, cut in wedges or slices
2 cloves garlic, chopped
1 red pepper, thinly sliced
1/4 cup cashews, coarsely broken
1 t powdered ginger or 1 T fresh grated ginger
1 T corn starch
2 T rice wine vinegar
2 T soy sauce
1 T fish sauce
1 T sugar
chopped green onion, toasted sesame seeds, chopped cilantro for garnish (optional)
Serve with hot, steamed rice.
Instructions
Preparation:
Cut 1 lb skinless chicken breast into 1 inch pieces
Toss pieces with 1 T cornstarch
Add 1 T sesame (or vegetable) oil to hot wok or skillet
Stirfry chicken pieces for 5 minutes, until no longer pink in centre
Remove chicken & keep warm
Add to wok/skillet & stirfry 2-3 minutes:
1 T oil
1 small onion, cut in wedges or slices
2 cloves garlic, chopped
1 red pepper, thinly sliced
1/4 cup cashews, coarsely broken
1 t powdered ginger or 1 T fresh grated ginger
Combine and add to vegetables in wok/skillet:
1 T corn starch
2 T rice wine vinegar
2 T soy sauce
1 T sugar
When starting to thicken (2-3 minutes), add chicken to pan and stir to coat well & heat through.
Garnish chicken & vegetables with chopped green onion & toasted sesame seeds. Serve with hot, steamed rice.
[Optional: for more Thai flavour – add 1 T fish sauce to soy sauce mixture and garnish with cilantro leaves]