Cashew Chicken Recipe

by GettingFreedom on September 5, 2008

My family LOVES Chinese food. However, it costs us about $30 to go out to the Chinese Restaurant. I have mastered the art of cooking Sweet and Sour Chicken, my family actually prefers it to dining out, but my son could live off of Cashew Chicken (he likes to call it peanut chicken).

Since it was his birthday, I decided that I would make a whole Chinese-themed dinner.

Here is the the recipe I used for the
Cashew Chicken:

1 pound chicken (I used about 4 boneless skinless breasts)
1 egg
1/4 c milk

Since my chicken was frozen, I boiled it until it was almost all the way cooked through. Chopped it up into bite size pieces. Then I dipped it in the egg and let it sit for about 10 minutes. Tossed it in the flour that I seasoned with a dab of wheat germ, seasoned salt and some pepper. It sat there until I could mess with it. Then I “fried” it in corn oil on the stove top. Since it was pretty well already cooked, we were just going after the crispy outside.

For the sauce:
2 c of the broth from boiling the chicken
1/4 tsp salt
2 tbsp soy sauce (this mostly what you want for your taste. We used about 3, and we would’ve preferred more!)
4tbsp cornstarch
cashews

You will need to get about 1/2 cup of your broth and add the cornstarch to it, and mix. Set aside. Combine the remaining broth, salt and soy sauce. Bring it to a boil and add the cornstarch mixture. Continue to stir until it thickens. Remove from heat. Top chicken with the sauce and cashews serve over homemade fried rice.

I also tried my hand at making egg rolls. After making the chickaritos, I realized that it wouldn’t be as hard as I had made them out to be. I just randomly came up with my own adaptation of egg rolls. I loved them, and so did the kids…but Willie wasn’t a huge fan. I think because they weren’t fried!

 

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