AMAZING CASHEW CHICKEN

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YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.

Provided by WJKing

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup cooking sherry
1 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken, cubed
3 tablespoons oil
3 cups broccoli florets (I use frozen for quicker cooking)
1 cup thinly sliced carrots or 1 cup halved baby carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 1/2 cups roasted salted cashews
cooked rice

Steps:

  • In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
  • Seal& marinate in refrigerator for two hours.
  • Remove chicken from marinade& reserve marinade.
  • Heat oil in a wok or large skillet.
  • Stir-fry chicken for 2-3 minutes or until no longer pink.
  • With a slotted spoon, remove chicken and set aside.
  • In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
  • Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
  • Cook and stir until slightly thickened and heated through.
  • Stir in cashews and chicken; heat through.
  • Serve over rice.

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