CASHEW CHICKEN WITH FRIED RICE

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CASHEW CHICKEN WITH FRIED RICE image

Categories     Chicken     Dinner

Number Of Ingredients 16

2 1/4 lbs. boneless chicken tenders, cubed
3 large garlic cloves, minced
1/2 c. soy sauce
1/4 c. corn starch
1/4 c. vegetable oil
1 bunch green onions, chopped
8 oz. button mushrooms, thickly sliced
1/3 c. sweet chili sauce
1 c. cashews, reserve a few for top
Black Pepper to taste
Fried Rice
4 c. leftover brown rice*
1 (12 oz.) bag frozen peas and carrots, thawed
2-4 TBS soy sauce, to taste
3 eggs, beaten
2 TBS vegetable oil

Steps:

  • n a large skillet, heat 1 TBS oil over medium heat. Add egg, and stir to scramble. When cooked, remove with slotted spoon to paper towel lined plate. Wipe out pan, and add 1 TBS oil. Place rice in skillet and let fry until you can hear it sizzle. Then start stirring. Add peas and carrots and soy sauce. Stir and saute' until flavors combined, about 10 minutes. *NOTE* I make my rice in the morning and let it sit in the fridge all day. You can even make it the night before! In a small bowl whisk together soy sauce and cornstarch until smooth. Place chicken in a large bowl, season with black pepper. Add garlic. Pour soy mixture over. Mix well. Allow to sit at room temperature for about 10 minutes. In a large skillet, heat oil over medium-high heat. Add chicken. Saute', stirring frequently, until no longer pink, about 7 minutes. About half way through, add mushrooms. When chicken is done and mushrooms are brown, add onions, chili sauce and cashews. Stir to combine. Serve with fried rice. Sprinkle with extra cashews.

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