Cashew Chicken

By , January 28, 2010 at 9:00 pm

This is a very tasty cashew chicken, in fact I find there is never enough sauce to fully enjoy it. I would recommend doubling the sauce if you want even more yumminess.

1/4 cup oil
4 cloves garlic, minced
1 lb. boneless chicken, thinly sliced
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sugar
3/4 to 1 tsp. white pepper
1 tsp. cornstarch, dissolved in a little water (optional)
1/2 c. roasted cashews
1 green onion, chopped
1/2 red bell pepper, diced

Slice chicken very thin. Heat a large skillet, then add the oil, garlic, chicken, sauces, sugar and white pepper. Turn the heat to high and reduce sauce until a glaze forms. Add corn starch and water mixture only if you prefer a richer looking sauce. Mix in cashews and then turn the mixture onto a serving dish. Garnish with green onion and bell pepper. Serve over rice.

*Acquired by Sarah Thompson

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