A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Chicken with Cashews September 17, 2010

Filed under: poultry — frappqueen @ 4:02 pm

Terrible iphone photo, really yummy dish! This one came out of my Martha Stewart Everyday Food magazine, which I LOVE and MUST purchase whenever I see it at the supermarket checkout line. Its a nice simple version of chinese food with minimal prep, and the crunch and saltiness of the cashews next to the chewy and really flavorful chicken is stupendous!

Cashew Chicken

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
Coarse salt
1/2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted (I couldn’t find unsalted, so I bought low-salt and  I really LIKED the bit of salt, so its up to you!)
2 scallions, white and green parts separated and thinly sliced
Cooked white rice, for serving

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.