Sweet And Sour Cashew Chicken
From mbelisle 8 years agoIngredients
- 1 pound chicken breasts, pounded thin, cut into 1 inch pieces shopping list
- 1/2 onion, chopped shopping list
- 2 carrots, thinly sliced shopping list
- 1 red bell pepper, sliced into strips then chopped in half shopping list
- 2 teaspoons freshly grated ginger* (2 to 3) shopping list
- 3 cloves garlic, minced shopping list
- 1 cup snow peas, ends trimmed shopping list
- 1 cup caramelised cashews shopping list
Marinade (optional for more tender/flavorful chicken)
- 1/2 cup buttermilk shopping list
- 2 tablespoons soy sauce shopping list
- Juice from 1 orange (approx. 2 tablespoons) shopping list
Sweet and Tangy Ginger Sauce
- 1/3 cup apricot preserves shopping list
- 2 tablespoons soy sauce (low sodium) shopping list
- 1/4 cup red wine vinegar shopping list
- 3 tablespoons brown sugar shopping list
- 2 tablespoons honey shopping list
- 1 teaspoon sriracha/Asian hot red chili sauce** (1 to 3) shopping list
- Juice of 1 orange shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 teaspoon cornstarch shopping list
Light Breading
- 1/2 cup cornstarch shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon garlic powder shopping list
- 1/2 teaspoon onion powder shopping list
- 1/2 teaspoon ginger powder shopping list
- 1/4 teaspoon pepper shopping list
Caramelised Cashews
- 1 cup nuts* shopping list
- 1/4 cup sugar shopping list
- 1 tablespoon butter shopping list
- 1/4 teaspoon cinnamon (optional) shopping list
How to make it
- Optional: Combine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
- Prepare Caramelized Cashews.
- Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped) until the nuts are evenly coated in the melted sugar/butter.
- Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
- Whisk together sauce ingredients in a medium bowl. Set aside.
- Add breading ingredients to a separate freezer bag and mix to combine. Add chicken and toss until evenly coated. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate.
- Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and carrots and saute for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
- Taste and add additional salt, pepper, sriracha, if desired. Add more sugar if you would like it sweeter, more red wine vinegar for more "sour/tang" to taste.
People Who Like This Dish 5
- nanny1291955 Douglasville, Ga.
- elgourmand2 APia, Samoa
- Good4U Perth, Canada
- clbacon Birmingham, AL
- mbelisle Suva, Fiji
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments