Description
Cashew Chicken is a classic American Chinese takeout dish that varies wildly from restaurant to restaurant. Make it at home to get it perfect every time.
Ingredients
- 2 Tablespoons Oil, Divided
- 3 whole Boneless, Skinless Chicken Breasts
- 4 cups Diced Vegetables; Celery, Mushrooms, Zucchini And Green Pepper
- 1 Tablespoon Minced Ginger
- 4 teaspoons Minced Garlic
- 8 ounces, weight Diced Water Chestnuts
- 1 cup Cashews, Roughly Chopped
- FOR THE SAUCE:
- ½ cups Mirin
- 6 Tablespoons Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Cornstarch
- 1 cup Low Sodium Chicken Broth
Preparation
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium high heat. Add chicken (do in batches if necessary) and saute for about 4 minutes until cooked through. Remove chicken to a plate. Add remaining 1 tablespoon oil to pan with vegetables and sauté for 4 minutes until lightly browned.
While chicken cooks, combine sauce ingredients.
Add ginger and garlic to pan and cook about 30 seconds. Stir in water chestnuts, sauce and cooked chicken with any juices on plate. Cook until heated through just a minute or two. Stir in cashews and serve.
