Sunday, December 13, 2009

Cashew Chicken

½ cup ketchup
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
1 1/2 lb. boneless, skinless chicken breast,
¼ cup cooking oil
2 tablespoons fresh ginger root, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews

To prepare for freezing: Combine ketchup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth in qt. size freezer bag. In a second qt. size freezer bag, combine cornstarch, sugar, salt, chicken, garlic, onion and ginger. Place cashews in a 3rd bag. Freeze.
To serve: Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot, add chicken packet. Stir fry mixture until chicken is cooked through and opaque. Add bamboo shoots and water chestnuts. Add sauce mixture to chicken and vegetables and cook until it comes to a boil. Add cashews. Serve over rice.

*Recipe modified from

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