This cashew chicken recipe isn't exactly authentic, but the sauce is really tasty (if not a bit too sweet for some). It's also really versatile - you can really throw in any veggies you like.
Recipe courtesy of Saving Dinner by Leanne Ely
- ¾ cup orange juice
- 1/3 cup honey
- ¼ cup soy sauce
- 1 T cornstarch
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp pepper
- 2 T vegetable oil, divided
- 4 green onions, chopped
- 2 large carrots, sliced
- 1 celery stalk, sliced
- **I also added some chopped bok choy and sugar snap peas
- 4 boneless, skinless chicken breast halves, cut into 1-inch strips
- 1 cup cashews
In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 T oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside and keep warm.
In the same skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens.**I served over brown rice.