I searched the Internet and read countless cooking blogs and publicly posted recipes for Cashew Chicken. They all sounded good, but the pictures looked so greasy. We're trying to eat healthy and eating an oily dinner just didn't appeal to me. So I took bits and pieces from all the recipes I read, and came up with my own concoction for Cashew Chicken. It's not oily or greasy, and can be modified to fit what your family likes (see note below recipe). I hope you try it and love it.
Cashew Chicken
2 boneless skinless chicken breasts cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1/3 large onion, cut into bite size pieces
3 slices of ginger root, cut into matchstick pieces
1/3 cup chopped cashews
sesame oil
sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoons soy sauce
6 Tablespoons water
1 teaspoon sugar
1/2 teaspoon rice vinegar
1/4 teaspoon sesame oil
note: the sauce is not a thick sauce, it mostly just coats everything and adds incredible flavor!
prepared brown rice
1. Prepare the sauce by combining all ingredients in a small bowl.
2. Steam/fry the chicken, peppers, ginger, and onions in a large pan by adding water then ingredients to the pan and cooking on medium heat, stirring occasionally. When chicken and vegetables are partly cooked, add some sesame oil to the pan. Turn the heat up to medium high/high and finish cooking, stirring occasionally. When everything is fully cooked, add the chopped cashews and the sauce and toss a few times to blend. Cook for 1 or 2 more minutes.
3. Serve with brown rice.
Options: oriental hot sauce or chili powder could be added to the sauce for spice; bamboo shoots, broccoli, or bean sprouts could be added to stir fry; 1/2 cup whole cashews can be substituted for chopped cashews; white rice could be prepared instead of brown rice.
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