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Cashew Chicken


Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

This is a simple and quick kid friendly dish. I usually bump up the veggies in this and sometimes use boneless chicken thighs. Great served over steamed brown or white rice.

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

1/2 cup nuts, cashews, roasted and salted

1 cup celery, chopped

1/2 onion(s), medium, chopped

4 green onion(s) , chopped, for garnish

1/2 cup cilantro, fresh, chopped, for garnish

1 carrot(s), cut into thin slices on angle

1 pepper(s), bell, red, yellow, or green, chopped

1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/3 cup Hoisin sauce

1 tablespoon garlic, bottled minced

1 tablespoon vinegar, rice, seasoned

1 teaspoon cornstarch

1 tablespoon canola oil or vegetable oil

Preparation

Chop up all of the vegetables first. Cut the chicken into 1 inch cubes. In a large skillet, heat the oil over medium high heat. Add the chicken to the skillet and brown the chicken cooking for 1 to 2 minutes on each side. Add the onions and cook for 1 to 2 minutes. Add the garlic and cook for 1 minute. Add the carrots, celery and red pepper. Stir and cook for 2 minutes. Add the hoisin sauce and stir. In a cup, mix the broth, vinegar and corn starch. Add to the skillet and stir. Lower the heat to a simmer and cook for 2 to 3 minutes until sauce thickens. Garnish with cashews, chopped green onions and chopped cilantro. serve with rice.

Nutrition

Per Serving About: 400 calories, 16 g fat, 3 g saturated fat, 39 g protein, 27 g carbohydrates, 3 g dietary fiber, 970 mg sodium


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