We love stir fry dishes. They are so flavorful, after prepping it’s a matter of minutes and dinner is on the table and clean up is so easy. We have several recipes that we seem to rotate and we’ll eat stir fry maybe a couple of times per week, sometimes three. We never tire of them and somehow they all have their own unique flavor depending on the sauce, meat and vegetable choices. We used to eat at Chinese resturants often- however, the homemade is beyond better and healthier for you too.
Most Cashew Chicken that I’ve eaten are pieces of chicken dipped in batter and fried. This recipe is healthier as we don’t do that and actually we don’t miss the fried aspect of it at all. The flavor is far more intense and your pallet isn’t coated in grease so you can really taste the food. Seriously when you eat whole foods you find yourself enjoying the eating out part less and less. When we have gone out we taste chemicals and etc. that interferes with the flavor.
I’ve been making this recipe for maybe twenty years now and it never disappoints- in fact tonight Will had three servings along with rice. Even my children enjoy it!
- 2 large chicken breasts, preferably organic, cut into bite sized pieces
- 3 Tablespoons organic soy sauce or I use organic tamari as it isn't made with any wheat
- 3 Tablespoons white wine or sherry
- 2 Tablespoons cornstarch, I always do organic on my corn starch
- 1 Tablespoon fresh ginger, grated or chopped very fine
- 2 cloves of fresh garlic, peeled and minced
- 1-2 Tablespoons grapeseed oil
- 1 cup cashews
- 3-4 oz. pea pods
- 6 oz mushrooms of choice, sliced
- 1 can water chestnuts
- ¾ cup chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- 3-4 green onions tops only, sliced
- Cut up chicken into bite size pieces and set aside.
- Mix the soy sauce, white wine, cornstarch, ginger root, worcestershire sauce and garlic.
- Mix with a wire whisk to incorporate ingredients, especially the cornstarch.
- Add the chicken and set aside.
- Get your remaining ingredients together- your cashew, pea pods, mushrooms, water chestnut,
- Vegetable broth, and green onions.
- Heat wok or skillet on high heat then and only then add your oil turning heat down just a bit so it doesn't spit- you want the oil hot. You can test it by dropping a little sauce in and when it bubbles you can add all the chicken and its sauce, then cover.
- Once it thickens add broth.
- Cover and continue cooking until chicken is completely done.
- Add pea pods and cook for 2 minutes, then add mushrooms and water chestnuts and continue cooking an additional 2 minutes.
- Last add cashews and green onions, stir and serve with a quality rice.
The pea pods were from our garden and this small amount was all we had. As a foot note the mushrooms soak up some of the sauce and this is wonderful. We hope you enjoy this as much as we do and we love hearing from you. Let us know your favorite Chinese dish.