Cashew Chicken and Rice

Cashew Chicken and Rice

This is a great tasting dish and I always tend to go heavy on the vegetable side and less on the meat side. I broke this down so it is easy to follow.

Ingredients

2 large chicken breasts, cut up in 1 inch chunks 

1 medium sweet onion (sliced)

1 whole bell pepper (sliced)

3/4 cup celery (thinly sliced)

1 tablespoon of fresh garlic 

1 1/2 cups roasted unsalted cashews

3 tablespoons sesame oil 

1/2 cup drained canned water chestnuts 

1 cup mushrooms (sliced)

3 cups cooked rice 

3 green onions (thinly sliced) for topping

Sauce 

1/2 cup chicken broth

1/2 cup soy sauce 

2 tablespoons oyster sauce 

2 tablespoons corn starch

1/2 teaspoon sesame oil

1/4 teaspoon salt

1 tablespoon packed brown sugar

1 tablespoon rice vinegar 

2 tablespoons hoisin sauce

1 tablespoon ginger 

Directions 

1. In a large bowl, put all the sauce ingredients, mix well and set aside.

2. Heat a large skillet to medium heat, add the 3 tablespoons of sesame oil and cook chicken till you see no more pink.

3. Turn down heat to medium low, add garlic, mushrooms and onions and cook for another 3 minutes, constantly stirring.

4. Add bell peppers, celery, chestnuts, cashews and cook for another 4 minutes, constantly stirring.

5. Turn heat to low and add the sauce. Give it a good stir before adding it and simmer for another 20 minutes.

6. Plate with rice, then the chicken cashew and top with green onions and serve.

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