Friday, January 7, 2011
Orange cashew chicken, mmmmmm! As I've mentioned before, it is hard to get a decent picture of hot foods so even though this photo might not be the greatest this really is a yummy dish. This is one of the meals on our menu that my husband requests over and over again. We typically end up wanting more than one serving, and even if you can hold yourself back from taking seconds I guarantee that you will eat a spoonful here or there out of the pan before it gets put in the fridge as leftovers. It really is delicious and filling. Enjoy!
Orange Cashew Chicken
Makes 4 servings
2 tablespoons vegetable oil
2 medium carrots, sliced
1/2 cup chopped celery
1 pound boneless skinless chicken breasts cut into 1-inch cubes
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce (or Bragg Liquid Aminos)
1/4 to 1/2 cup cashews
Hot cooked rice
**You will most likely need to get your rice going before you start on the cashew chicken. The cashew chicken takes about 15-20 minutes to make.**
In a large skillet or wok, stir fry carrots and celery in oil for about 4 minutes. Add chicken, and cook for 8 to 10 minutes or until juices run clear. Reduce heat.
In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.