Filed Under: Chicken, north-american, stir-fry, Under 20 Mins

Sweet and Spicy Cashew Chicken

A delicious and colorful stir-fry. Serve over rice on a large platter or take the wok right to the table

April 8th, 2012

Excerpted from The Complete Best of Bridge Cookbooks, Volume 2 © 2010, 1988, 1984 by Karen Brimacombe, Mary Halpen, Helen Miles, Valerie Robinson and Joan Wilson. Photographs © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.

Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
  • Sauce:
  • ½ cup ketchup
  • 4 teaspoons soy sauce
  • ½ teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons granulated sugar
  • 1½ teaspoons sesame oil
  • ¼ teaspoon cayenne pepper
  • ½ cup chicken broth
  • The Rest:
  • 2 tablespoons cornstarch
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt
  • 3 boneless skinless chicken breasts, cut into cubes
  • ¼ cup vegetable oil
  • 2 minced ginger roots (30 to 3 tbsp)
  • 1 tablespoon minced garlic
  • 1 small onion, chopped
  • 2 red bell peppers, cut in strips
  • 2 carrots, thinly sliced on diagonal
  • 2 cups snow peas
  • 1½ cups cashews
  • Sprinkling of sesame seeds, toasted
Directions
  1. Are you ready? Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat a wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2 to 3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately.

Sweet and Spicy Cashew Chicken

3 responses to “Sweet and Spicy Cashew Chicken”

  1. Jules says:

    Made this with tofu and it was good.

  2. Valerie says:

    I’ve been making this for years. It’s from The Best of Bridge cookbook series. The book called Enjoy.

  3. jsomm says:

    Would be good with tenderloin pork too.

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