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Ginger Chicken with Cashews

 

Total Time: 40 min (Prep 25 min; Cook 15 min)

Yield: 6 servings

 

Ingredients

 

1 1/2 cups chicken broth

1/2 cup soy sauce

1 tablespoon cornstarch

3/4 teaspoon ground ginger

3/4 teaspoon brown sugar

1/4 cup cornstarch

1 1/2 teaspoons ground ginger

1/4 teaspoon curry powder

2 pounds skinless, boneless chicken breast meat - cut into cubes

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

3 green onions, chopped

1 bell pepper, chopped

1 teaspoon sesame seeds

1/2 cup cashews

 

Directions

Ginger Chicken with Cashews

 

1.Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.

 

2.Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.

 

3.Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.