Sweet and Spicy Cashew Chicken
A delicious and colorful stir-fry. Serve over rice on a large platter or take the wok right to the table
Loading ...April 8th, 2012
Excerpted from The Complete Best of Bridge Cookbooks, Volume 2 © 2010, 1988, 1984 by Karen Brimacombe, Mary Halpen, Helen Miles, Valerie Robinson and Joan Wilson. Photographs © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.
Servings
6Prep Time
20 minutesCook Time
10 minutesIngredients
- Sauce:
- ½ cup ketchup
- 4 teaspoons soy sauce
- ½ teaspoon salt
- 2 tablespoons Worcestershire sauce
- 3 tablespoons granulated sugar
- 1½ teaspoons sesame oil
- ¼ teaspoon cayenne pepper
- ½ cup chicken broth
- The Rest:
- 2 tablespoons cornstarch
- ½ teaspoon granulated sugar
- ¼ teaspoon salt
- 3 boneless skinless chicken breasts, cut into cubes
- ¼ cup vegetable oil
- 2 minced ginger roots (30 to 3 tbsp)
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 2 red bell peppers, cut in strips
- 2 carrots, thinly sliced on diagonal
- 2 cups snow peas
- 1½ cups cashews
- Sprinkling of sesame seeds, toasted
Directions
Are you ready? Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat a 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 to 3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately.
