Cashew Chicken

Name: Cashew Chicken
Prep time: 20 min
Yield: 6-8
Cuisine: Chinese
Ingredients: Boneless and skinless chicken breast: 5 breasts; Chicken Broth: 2 cups; Chopped onion: 1 cup; Frozen cut green beans (thawed): 1 12 ounce bag; Fresh Peapods: 12 ounces; Water Chestnuts: 2 cans sliced; Whole Cashews: 2 cups (reserve 1 cup for garnish; Minced Garlic: 6 cloves; Soy Sauce: 3/4 cup plus 2 Tlbs; Water: 1/2 cup; Corn Starch: 4 Tlbs; Hoisin Sauce: 2 Tbls; Instant White Rice: 3 cups

Cuisine:

This recipe can be made in a large skillet or stove top wok or electric wok. It goes fast once you start cooking so make sure you have all your ingredients ready.

40
Serves 6
Medium

Ingredients

5 breasts Boneless and skinless chicken breast
cut into 1 inch cubes
2 cups Chicken Broth
1 cup Chopped onion
1 12 ounce bag Frozen cut green beans (thawed)
12 ounces Fresh Peapods
fresh or frozen
2 cans sliced Water Chestnuts
2 cups (reserve 1 cup for garnish Whole Cashews
6 cloves Minced Garlic
3/4 cup plus 2 Tlbs Soy Sauce
1/2 cup Water
4 Tlbs Corn Starch
2 Tbls Hoisin Sauce
Optional
3 cups Instant White Rice
According to package

Directions

I have been making this recipe for nearly 50 years, (that’s as old as my electric wok!). You can also use a large skillet for this recipe. This Cashew chicken recipe is by far the best I’ve ever had. You can certainly modify the veggie to your liking, but I wouldn’t change a thing.

Steps

1 Done	Prepare the sauce and chicken Mix 1/2 cup chicken broth, 1/2 cup soy sauce and cornstarch together set aside. This should be the consistency of thin pancake batter. Cut Chicken into one inch pieces and put in large bowl. Pour sauce over chicken and stir to get all chicken coated. Cover put in refrigerator for at least 4 hours. Stir at least once during that time.
2 Done	Vegetable Prep Thaw green bean and set aside, chop onion, mince garlic, slice water chestnuts or if already sliced drain water, if using fresh peapods make sure you remove strings. Or you can use frozen peapods. (I use bagged peapods strings are already removed)
3 Done	Instructions Remove chicken from sauce and discard the sauce, place chicken in a clean bowl. Preheat your skillet or Wok with to medium high or on my Wok its at 375 degrees. Pour enough oil to cover bottom of pan about 2 tablespoons to almost the smoking point. Note.....From here on this is going to go quickly so be prepared with all of your other ingredients.
4 Done About 10 minutes	Start Stir Frying Once pan or Wok is hot add in small batches the chicken do not crowd the pan stir fry until done or internal temp is at 185 degrees, remove from pan and set aside, repeat add oil as needed for each batch until all chicken has been stir fried.
5 Done	Stir fry veggies Once Chicken is done add 2 tablespoons of oil to pan get to temp add your onion to pan, stir fry until translucent, add garlic, and your green beans stir fry until heated thru (veggies will remain crispy) if you want your veggies softer stir fry until tender. Add your Peapods and water chestnut stir, add a couple tablespoons of soy sauce and hoisin sauce and stir.
6 Done	Add chicken back into wok or Pan and stir fry about two more minutes. Take remaining soy sauce, cornstarch, and chicken broth and mix well ( this is your thickening agent) turn down the heat and add to the wok or pan if its too thick add more broth a little at a time until desired thickness add half the cashew to the wok and give it a stir. Turn off Heat let set for two minutes, Serve over rice, top with a few extra cashews and soy sauce.