Sweetn Sour Cashew Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 each: 16 oz can cling peaches,
1 cup: Cashews,
2 each: Boned, skinned chicken
1 cup: Sweetn Sour Sauce,
Breast halves,
1 tbsp: Cornstarch,
1 tbsp: Soy sauce,
1 tbsp: Minced fresh ginger,
1/2 tsp: Sugar,
2 tbsp: Vegetable oil, divided
1 each: Onion, chunked
1 each: Carrot, julienned
Directions:
Reserving 1/3 cup of syrup from peaches, cut slices in half. Blend
reserved syrup and Sweetn Sour sauce (bottled); set aside. Cut
chicken into 1-inch squares. Combine cornstarch, soy sauce, ginger
and sugar; stir in chicken. Heat 1 Tb vegetable oil in wok or large
skillet over high heat. Add chicken mixture and stir-fry 4 minutes.
Remove chicken to warm plate. Add second Tb oil to wok, and stir in
onion and carrot. Stir-fry until vegetables are crisp/tender and add
Sweetn Sour mixture and reserved cooked chicken. Cook, stirring
until chicken and vegetables are coated with sauce. Stir in peaches
and cashews; heat through. Serve immediately over rice.
Source from luhu.jp
reserved syrup and Sweetn Sour sauce (bottled); set aside. Cut
chicken into 1-inch squares. Combine cornstarch, soy sauce, ginger
and sugar; stir in chicken. Heat 1 Tb vegetable oil in wok or large
skillet over high heat. Add chicken mixture and stir-fry 4 minutes.
Remove chicken to warm plate. Add second Tb oil to wok, and stir in
onion and carrot. Stir-fry until vegetables are crisp/tender and add
Sweetn Sour mixture and reserved cooked chicken. Cook, stirring
until chicken and vegetables are coated with sauce. Stir in peaches
and cashews; heat through. Serve immediately over rice.
Source from luhu.jp