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Name: Cashew Chicken (7)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Asian
Ingredients: 1 1/2 pound Boneless skinless chicken breast cut into 1" pieces; 3 tablespoon Dry sherry; 1 tablespoon Fresh ginger peeled and minced; 1 1/2 tablespoon Cornstarch; 1 teaspoon Coarse sea salt; 1 cup Chicken broth; 1/4 cup Soy sauce; 2 tablespoon Rice vinegar; 4 teaspoon sugar; 1 tablespoon Vegetable oil; 4 cloves Garlic chopped; 2/3 cup Cashews chopped and toasted; 4 Scallion thinly sliced; 3 cup Rice cooked

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INGREDIENTS

1 1/2 pound Boneless skinless chicken breast ; cut into 1" pieces
3 tablespoon Dry sherry
1 tablespoon Fresh ginger ; peeled and minced
1 1/2 tablespoon Cornstarch
1 teaspoon Coarse sea salt
1 cup Chicken broth
1/4 cup Soy sauce
2 tablespoon Rice vinegar
4 teaspoon sugar
1 tablespoon Vegetable oil
4 cloves Garlic ; chopped
2/3 cup Cashews ; chopped and toasted
4 Scallion ; thinly sliced
3 cup Rice ; cooked

Servings

INSTRUCTIONS

- In a medium bowl, toss chicken with sherry, ginger and 2 t. corn starch; season with salt.

- Refridgerate 30 minutes.

- In another bowl combine broth, soy sauce, vinegar, sugar, 1 T. cornstarch; wisk and set aside.

- In a large non-stick skillet heat 1 T. oil over medium-high heat.

- Add 1/2 of the chicken cook untill browned well, place on a plate; add 1 t. oil to pan and remaining chicken cook till browned

- remove chicken and set aside add 1 t. oil to pan and add garlic, cashews, and scallion whites.

- Cook stiring constantly till garlic softens

- Return chicken to pan, whisk set aside sauce and add to pan, cook untill sauce thickens stiring constantly

- Serve over rice, topped with scallion greens

NOTES

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Cashew Chicken (7)

1 1/2 pound Boneless skinless chicken breast cut into 1" pieces
3 tablespoon Dry sherry
1 tablespoon Fresh ginger peeled and minced
1 1/2 tablespoon Cornstarch
1 teaspoon Coarse sea salt
1 cup Chicken broth
1/4 cup Soy sauce
2 tablespoon Rice vinegar
4 teaspoon sugar
1 tablespoon Vegetable oil
4 cloves Garlic chopped
2/3 cup Cashews chopped and toasted
4 Scallion thinly sliced
3 cup Rice cooked

- In a medium bowl, toss chicken with sherry, ginger and 2 t. corn starch; season with salt. 
- Refridgerate 30 minutes.
- In another bowl combine broth, soy sauce, vinegar, sugar, 1 T. cornstarch; wisk and set aside.
- In a large non-stick skillet heat 1 T. oil over medium-high heat.
- Add 1/2 of the chicken cook untill browned well, place on a plate; add 1 t. oil to pan and remaining chicken cook till browned
- remove chicken and set aside add 1 t. oil to pan and add garlic, cashews, and scallion whites.
- Cook stiring constantly till garlic softens
- Return chicken to pan, whisk set aside sauce and add to pan, cook untill sauce thickens stiring constantly
- Serve over rice, topped with scallion greens

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Nutrition

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Serving Size: 1 Serving (562g)
Recipe Makes: 6 Servings

Calories: 633
Calories from Fat: 97 (15%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.2g
Cholesterol 65.8mg		20 %
Sodium 807mg		28 %
Potassium 481.4mg		13 %
Total Carbohydrate 91.1g		27 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 86.8g
Protein 36.4g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 633

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