Cashew Chicken

Do you ever feel like every time you turn on the TV, someone is eating Chinese food? All those little containers filled with oriental delights being eaten with chopsticks. Everyone looks like they’re really enjoying it and it looks so delicious. Don’t you just want to jump into that show and get your share? Or is it just me?

I’m a huge fan of takeout food. I even have my own set of fancy chopsticks for those occasions when we order in. I love the exotic flavors, the variety, and all the fresh veggies. I even like those little boxes. It’s like opening a food present. But, I don’t like all the added salt, mono sodium glutamate, and other things in Chinese food, which I can’t even spell and, I’m not thrilled with the cost either. So, to feed my cravings, I make my own.

Long ago, I discovered a simple recipe that’s really delicious and totally under my control. I use low sodium soy sauce, organic chicken, and other fresh, healthy ingredients. I serve it over brown rice to make it even better for me and my family. And, the best part, everyone loves it.

It’s a quick recipe in terms of cooking but, it does take a little bit of prep time for the chopping of ingredients. Overall though, you will be so happy with the results that you will no longer waste your energies being jealous of those TV people, who aren’t even real, because they have the food that you want.

Cashew Chicken

Chicken Marinade:
1 egg white
1 Tbs. low sodium soy sauce
1 Tbs. corn starch

1 1/2 pounds boneless, skinless
 chicken breasts, cut into bite size
cubes
1/4 cup low sodium soy sauce
1 tsp corn starch
1 Tbs. dry sherry
2 tsp. cider vinegar
1 tsp. sugar
1/4 cup vegetable oil
2/3 cup unsalted cashews
1-inch square fresh ginger, peeled and diced
2 scallions, sliced
1-8 oz can sliced water chestnuts, drained
1 medium green bell pepper, diced

 

In a medium-sized bowl combine egg white, 1 Tbs. soy sauce and 1 Tbs. corn starch. Add Chicken cubes and toss to coat. Let stand 15 minutes.

In a small bowl, combine remaining soy sauce, 1 tsp. corn starch, sherry, vinegar, and sugar; set this seasoning sauce aside.

Heat a large frying pan, add cashews and toast for 1-2 minutes. Remove from pan and place on paper towel. Set aside. Add some of the oil to the pan and add the chicken. Cook until opaque, for about 2-3 minutes, or until cooked. Remove and set aside.

Add 2-3 more Tbs. of oil to the pan and add ginger, scallions, and water chestnuts; stir fry 1 minute. Add peppers and cook for 2 minutes. Add chicken back in and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over brown rice.

This is fresh, colorful, healthy and–I don’t need a fortune cookie to tell you–it will be delightful. So put your money back in your pocket, turn on your favorite TV show, and make those characters jealous of you for a change.