The Humpherys Family

Cashew Chicken

Recipe Added:  3/16/2012
1½ lbs B & S chicken breasts, cubed
2 tsp minced, peeled fresh ginger
3½ tsp cornstarch, divided
½ cup chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 Tbsp + 2 tsp vegetable oil
2 garlic cloves, minced
2/3 cup cashews
2 green onions, thinly sliced
In a medium bowl, toss the chicken with ginger, and 1½ tsp cornstarch; season with coarse salt. Refrigerate for 30 minutes. In a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 tsp cornstarch. Set aside. In a large skillet over medium-high heat, heat 1 Tbsp vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 tsp oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

In the same skillet, add the remaining tsp of vegetable oil. Add the cashews, garlic, and green onion. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.
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