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Cashew Chicken

June 10, 2016

Picture 242

~ Mary ~

Just bought a Costco size container of Cashews – and don’t want to devour them all as snacks! I’ve had this recipe hanging around for a dozen years or so and never have the opportunity to make it – because said nuts don’t last long enough. Although this recipe would be tasty even without them. Enjoy!

Cashew Chicken Stir Fry

In a large skillet brown:
     2 pounds Diced Chicken
Then add and sauté a few minutes:
      2 Tbsp Fresh minced Ginger
      1 Tbsp Fresh minced Garlic
      1 Cup Diced Onion
Then add:
      ½ Cup Hoisin Sauce
      ¼ Cup White Wine
      ½ Cup Soy Sauce
      1 Cup Water
      ¼ tsp Crushed Red Pepper
       3 Tbsp Sugar
       1 Tbsp Corn Starch
Let thicken slightly – add more water if it gets too thick.
Add:
      1 Cup Diced or Shredded Carrots
      2 Cups Snap Peas
      1 Cup Baby Corn
Simmer until vegetables are warmed through.
Serve over Jasmine Rice.
Top with
      ¾ Cup Cashews

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