Cashew Chicken & Vegetables

posted by anniebakes on February 2, 2010     2 comments »
I agree with Rachael Ray that making take-out and eating it in is even better than ordering take out!  And Chinese take-out is just about the easiet around to make, however I will say that it takes a LOT of ingredients!  When I made this, the smell permiated the whole house and we were dying to have it done so we could eat, it’s the sesame oil that even when using just a small amount, smells so yummy.  I got the original recipe from Oak Cottage Recipes site but have added a few things that we like, and you can do the same–it is a method that we are learning here.  ENJOY! and Kaneecheewa! (bless you)
Cashew Chicken & Vegetables
INGREDIENTS:
1 pound boneless, skinless chicken breasts-cut into bite size pieces
1 tablespoon sesame oil
2 cloves garlic, peeled and crushed
2 tablespoons rice wine vinegar
1 teaspoon crushed red chili peppers
black pepper to taste
To finish:
1 tablespoon sesame oil
1 tablespoon canola oil
1 carrot- peeled and diced into small cubes
1 red pepper, seeded and diced
1 shallot-sliced thin
1 small can baby corn
1 pound snow peas
1 can water chestnuts-drained and sliced
4 tablespoons Hoisin sauce- found in the Asian foods aisle
1 cup roasted cashew nuts
3 green onions, sliced diagonally
brown rice
DIRECTIONS:
Mix the chicken together with the sesame oil, garlic, rice wine vinegar, chili peppers and black pepper.  Allow to sit while you prepare the vegetables.  Heat the second amount of sesame oil  and canola oil in a large skillet, over high heat.  Once it is hot, add the carrot, stir fry for 3 minutes, then add the chicken along with the marinade and cook, stirring for another 5 minutes, add the bell pepper, water chestnuts, shallots, baby corn and snow peas, cook for another 3 minutes.  Add the housin sauce and heat through.  Serve over brown rice and top with cashews and the green onions.
posted in chicken/poultry, mains
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