Rachel's Recipes

Cashew Chicken

Posted on: September 7, 2009

3/4 cup orange juice
1/4 cup honey (can do up to 1/3 cup)
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon pepper
4 green onions, cut-up
3 large carrots, cleaned and sliced (six baby carrots equal one large carrot)
2 celery stalks, sliced
1/2 cup cashews
3 large boneless skinless chicken breasts, cut into 1-inch strips
3 cups brown rice, cooked

In a small bowl, combine juice, soy sauce, honey, cornstarch and seasonings.
In a wok, heat 1/2 tablespoon oil until it almost begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Remove veggies.
Heat another 1/2 tablespoon of oil until nearly smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

Source: Adapted from Saving Dinner


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
%d bloggers like this: