Chinese Cashew Chicken. I had a ton of vegetables. The garden over groweth. And a little chicken. I was bored of the same ole dinner, and was ready for a new recipes. And thus, this recipe was born. Plus, we were having a friend over for dinner, and he’s gluten free. Time to get creative and not just make chicken and pasta again.
Chinese Cashew Chicken
2 lbs chicken cut into bite size cubes
Salt and pepper to taste
1/2 tsp garlic powder
1 tsp. fresh grated ginger
1 cup diced sweet onion, diced carrots, and diced celery
1 small zucchini, sliced
1 medium sweet bell pepper, core removed and diced
1 cup roasted salted cashews
2 cups chicken broth
1 tbsp. cornstarch plus 2 tbsp. warm water for thickening
In a large skillet, brown and season the chicken in the olive oil and salt and pepper. Add the onion, celery and carrots, stirring occasionally. Once the onion is translucent, (about 3 minutes on medium heat) add the ginger, zucchini and pepper . Cook another 2 minutes stirring occasionally. Add the chicken brown and bring to a boil (about 2 minutes). Mix together the cornstarch and water until combined. Add the mixture to the stir fry and stir to combine and thicken. Reduce the heat to low. Serve as soon as sauce thickens. Over rice or rice noodles. Top with roasted salted cashews.