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Cashew Chicken

Healthy.Eater's picture
<p><a href="">Cashew Tofu</a></p>
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Quick-cooking tapioca 1 Tablespoon, finely crushed
  Sugar 1 Teaspoon
  Grated gingerroot 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Cooking oil 1 Tablespoon
  Carrots 2 Medium, thinly bias sliced
  Green pepper 1 Medium, cut into 3/4 inch pieces
  Onion 1 Small, cut into wedges
  Chicken breasts 2 Medium, skinned, boned, and cut into 1-inch pieces
  Cashews 2 Tablespoon
  Green onions 2 , cut in 1 inch pieces

For sauce, stir together soy sauce, sherry, tapioca, sugar, gingerroot, pepper, and 1/2 cup water.

Set aside.

Cut chicken into pieces

Preheat a wok or large skillet over high heat; add oil.

(Add more oil as necessary during cooking.) Stir-fry carrots, green pepper, onion and green onion in hot oil for 2 minutes.

Remove from wok.

Add half of the chicken to the hot wok.

Stir-fry for 2 minutes.

Remove from wok.

Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok.

Push chicken from center of wok.

Stir sauce; add to wok.

Cook and stir till bubbly; cook and stir for 2 minutes more.

Remove from the heat.

Stir in vegetables; cool.

Spoon into 4 individual casseroles.

Seal, label, and freeze.

To serve, bake 1 or more frozen casseroles, covered, in a 375° oven for 35 to 40 minutes or till heated through.

Or place one portion of the frozen mixture in a small saucepan.

Cover and cook over medium-low heat for 15 to 20 minutes or till heated through, stirring occasionally.

Sprinkle with cashews. mix well

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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