Cashew Chicken
You’ve loved Cashew Chicken in Chinese restaurants; now you can make it at home.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 4 boneless, skinless chicken-breast halves (4 ounces each)
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 clove garlic, minced
- 1 medium onion, sliced
- 1 cup fresh snow peas
- 1/2 cup roasted cashews
- 2 green onions, thinly sliced
Directions
Cut chicken into thin strips about 2 inches long and set aside. Blend broth, soy sauce and cornstarch in a small bowl.
Heat 1 tablespoon vegetable oil in a large heavy skillet over high heat. Add chicken. Stir-fry until cooked through, about 3 minutes. Remove from wok with a slotted spoon.
Add remaining oil. Stir-fry garlic, onion, snow peas and cashews until snow peas are crisp-tender, about 3 minutes. Return chicken to skillet.
Add broth mixture. Stir-fry until sauce is clear and thickened and chicken is heated through, about 2 minutes. Sprinkle with green onion slices. Serve immediately.
Secret Tip
Cutting chicken into thin strips is easier if you place the chicken breasts in the freezer for 30 to 45 minutes, just until they are firm but not frozen solid.
