Ginger Chicken With Cashews
Ever notice how the chicken in stir fries at your favourite chinese restaurant is incredible tender?
Recipe Summary Ginger Chicken With Cashews
Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.
Ingredients | Chinese Chicken Stir Fry Recipes Wok1 ½ cups chicken broth½ cup soy sauce1 tablespoon cornstarch¾ teaspoon ground ginger¾ teaspoon brown sugar¼ cup cornstarch1 ½ teaspoons ground ginger¼ teaspoon curry powder2 pounds skinless, boneless chicken breast meat - cut into cubes3 tablespoons extra-virgin olive oil1 tablespoon sesame oil3 green onions, chopped1 bell pepper, chopped1 teaspoon sesame seeds½ cup cashewsDirectionsWhisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.Info | Chinese Chicken Stir Fry Recipes Wokprep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Ginger Chicken With CashewsWorld Cuisine Recipes, Asian, Chinese,
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