Ingredients
-
1
-
1/4
-
1/4
-
1
-
1 1/2
-
3
-
3
-
1
-
2
-
1/3
-
-
-
-
-
Directions
Amazing Cashew Chicken, YUUUUUMMY! Who knew I could make Chinese that’s great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won’t be disappointed! Prep time does not include 2 hours of marinating., Thought I would try a different cashew chicken…this was a great recipe…very easy and the sauce was perfect. thanks, I am sure I will be making this often., Very easy and pretty dish when prepared. I also put in the green onions suggested and was glad I did, for a little extra taste. I might cut down on the seasame oil, a little goes a long way. A very nice dinner!
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Steps
|
1
Done
|
In a Large Plastic Back (gallon Zipper Bag), Combine First Four Ingredients; Add Chicken& Toss to Coat. |
|
2
Done
|
Seal& Marinate in Refrigerator For Two Hours. |
|
3
Done
|
Remove Chicken from Marinade& Reserve Marinade. |
|
4
Done
|
Heat Oil in a Wok or Large Skillet. |
|
5
Done
|
Stir-Fry Chicken For 2-3 Minutes or Until No Longer Pink. |
|
6
Done
|
With a Slotted Spoon, Remove Chicken and Set Aside. |
|
7
Done
|
in the Same Skillet, Stir-Fry Broccoli& Carrots For 3 Minutes or Just Until Crisp-Tender. |
|
8
Done
|
Combine Cornstarch, Soy Sauce, Hoisin Sauce, Ginger& Reserved Marinade; Stir Into Veggies. |
|
9
Done
|
Cook and Stir Until Slightly Thickened and Heated Through. |
|
10
Done
|
Stir in Cashews and Chicken; Heat Through. |
