Ginger Chicken with Cashews recipe

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Ingredients

1 ½ cups chicken broth
½ cup soy sauce
1 tablespoon cornstarch
¾ teaspoon ground ginger
¾ teaspoon brown sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
¼ teaspoon curry powder
2 pounds skinless, boneless chicken breast meat - cut into cubes
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 green onions, chopped
1 bell pepper, chopped
1 teaspoon sesame seeds
½ cup cashews

Nutrition Info

386.6 calories
carbohydrate: 14.6 g
cholesterol: 92.2 mg
fat: 19.4 g
fiber: 1.3 g
protein: 37.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1358.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.

  2. Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.

  3. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture, reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil, allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat, add cashews and toss to serve.

Recipe Yield

6 servings

Recipe Note

Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.

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