Chicken Cashew

Yield: Serve 6
Ingredients:
Stir Fry Sauce:
- 1/2 cup ketchup
- 4 tablespoons soya 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 water
Marinated Chicken:
- 2 tablespoons corn starch
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 3 whole chicken breasts cut into 3/4 inch cubes
- 3 tablespoons vegetable oil
Stir Fry Vegetable:
- 1/4 cup oil for stir fry
- 3 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- 1 small onion, sliced
- 1/2 red bell peppers, cut
- 1/2 yellow bell peppers, cut
- 1/2 orange bell peppers, cut
- 2 stalks of celery, sliced diagonally
- 1 cup mushroom, cut
- 1 1/2 cups DDP unsalted cashews
Directions:
Combine the stir fry sauce and set it aside.
In another bowl, marinated diced chicken with corn starch, sugar, salt and vegetable oil, toss well. Set aside.
Heat a frying pan to medium high heat. Add oil. Add chicken, ginger, garlic. Fry and stir until chicken is opaque, about 3 minute. Add peppers, onions, mushroom and celery. Stir 2 – 3 minutes. Add the stir fry sauce. Cook until it comes to a boil and the sauce reduced. Add the cashews and serve.
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