Cashew Chicken

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 1/2 lbs. Chicken Breast (cut into bite-size pieces)

2 Tablespoons Soy Sauce

2 teaspoons Cornstarch

2 Tablespoons Oil

3 Tablespoons Soy Sauce

2 teaspoons Chili Garlic Sauce *

3 Tablespoons Hoisin Sauce

1 Tablespoon Sugar

1/2 cup Chicken Stock

1/2 teaspoon Ginger (fresh ginger: 2 teaspoons)

1/2 to 1 Tablespoon Cornstarch

3/4 cup Salted Cashews

Green Onions

Sesame Seeds, Red Chili Flakes (optional)

Jasmine Rice

Instructions

Start by cutting the chicken into bite-size pieces. Place in a ziploc bag. In a small bowl, whisk together soy sauce and cornstarch until the cornstarch is dissolved. Toss the mixture with the chicken and set aside for 10 minutes.ame seeds, and red chili flakes.

Heat a large skillet over medium-high heat. Add oil. Add the chicken and cook until cooked through, about 7-8 minutes.

While chicken is cooking, make the sauce. In a bowl, whisk together remaining soy sauce, hoisin sauce, chili garlic sauce, sugar, chicken stock, ginger, and cornstarch.

Add the sauce to the chicken and reduce heat to medium-low. Continue to cook and stir often to coat the chicken with the sauce. As the sauce thickens, it will coat the chicken even more. Fold in cashews.

When ready to serve, place rice in a bowl and top with cashew chicken. Sprinkle with green onions, sesame seeds, and red chili flakes.

Nutrition

• Calories: 476 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 0.05 g
• Cholestérol: 110 mg
• Sodium: 1979 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 9 g
• Protéines: 44 g