July 10, 2011

Chicken and Cashews

This meal sounded more time intensive than it really was. It turned out delicious and we loved it served over brown rice.

Chicken and Cashews
6 chicken breasts
1 tsp sugar
4 TB corn starch
1/2 tsp salt
1/4 c. soy sauce
1 tsp. vinegar
1 tsp. Worcestershire sauce
1 TB oil
2 c. chicken stock (broth)
2 tsp. lemon juice
(I added cabbage because I wanted a vegetable and that is what I had that sounded good)
1/2 c. cashews
Cooked Rice

Cut raw chicken into bite size pieces. Combine sugar, 2 TB corn starch, salt, soy sauce, vinegar and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save for later. Stir fry chicken in oil until lightly browned and tender, about 10 min. Remove chicken from pan. Ass remaining corn starch and the dredge mixture into pan. Mix well and then add chicken broth. Bring to a boil, stirring constantly. Cook until thickened. Add lemon juice and chicken pieces (and cabbage if you choose to add a veggie). Reheat, but do not boil. Taste to correct any seasonings. Add cashews and serve over rice.

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