Sweet and Spicy Cashew Chicken

A delicious and colorful stir-fry that can be served over rice on a large platter or take the wok right to the table

Sweet and Spicy Cashew Chicken
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Ingredients
  1. Sauce
  2. 1/2 cup ketchup
  3. 4 tsp. soy sauce
  4. 1/2 tsp. salt
  5. 2 Tbsp. Worcestershire sauce
  6. 3 Tbsp. sugar
  7. 1 1/2 tsp. sesame oil
  8. 1/4 tsp. cayenne pepper
  9. 1/2 cup chicken broth
  10. The Rest
  11. 2 Tbsp. cornstarch
  12. 1/2 tsp. sugar
  13. 1/4 tsp. salt
  14. 3 whole boneless, skinless chicken breasts, cut into cubes
  15. 1/4 cup oil
  16. 2-3 Tbsp. minced fresh ginger
  17. 1 Tbsp. minced garlic
  18. 1 small onion, thinly sliced
  19. 2 red peppers, cut in strips
  20. 2 carrots, thinly sliced on diagonal
  21. 2 cups snow peas
  22. 1 1/2 cups cashews
  23. sprinkling of sesame seeds, toasted
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
Instructions
  1. Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.
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