Cashew Chicken
Ingredients:
Marinade:
1/4 cup Golden Corn Syrup
3 tablespoons Soy Sauce
1 tablespoon minced Fresh Ginger
1/2 teaspoon crushed Red Pepper Flakes
3/4 pound Skinless, Boneless Chicken Breasts, cut into narrow strips
2 tablespoons Peanut Oil
1/2 cup Unsalted Cashews
3 cups Broccoli Florets and peeled, sliced stems
1/2 Red Bell Pepper, cut into thin strips
1/2 cup Chicken Broth 1 (14 ounces)
can of Baby Corn Cobs, drained
2 tablespoons Cornstarch mixed with 2 tablespoons Water
Preparation:
1. In medium bowl combine golden corn syrup, soy sauce, ginger, red pepper flakes.
2. Add chicken and marinate 30 minutes.
3. Drain chicken, reserve marinade.
4. In a wok, heat peanut oil over medium-high heat until almost smoking.
5. Add cashews. Stir-fry until golden.
6. Remove cashews from wok.
7. Add chicken to wok and stir-fry until no longer pink.
8. Add broccoli and red pepper. Stir-fry 2 minutes.
9. Add broth and miniature corncobs, steam for 2 minutes.
10. Combine cornstarch, water, and reserved marinade.
11. Add to wok. Stir-fry, bring to boil; boil 1 minute to thicken.
12. Stir-in cashews. Serve immediately.
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