What's for dinner? Day 30

Tonight we had some yummy cashew chicken.

I would actually never choose cashew chicken at a Chinese restaurant--there are to many other things I'd rather have :)

But my sister has been raving about this Cashew Chicken

(it's even become her fall back meal!  Who always has cashews in their house?)

So I figured I had better try it!

Everyone like it!!  Peyton especially like the sauce and the rice.

Cashew Chicken



Group A

1 1/2 lb boneless chicken breast, cubed or thinly sliced (I used 2 large breast and thinly sliced them)

1/2 tsp salt

1/2 tsp sugar

1/2 tsp oil (I used canola)

dash of pepper, garlic powder, and sesame oil

Group B

2 green onions

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

1 1/2 onion, thinly sliced

Group C

3 tsp soy sauce

Dash or sesame oil and pepper

2 Tbsp. cornstarch

2 tsp sugar

1 tsp garlic powder

2 cup chicken broth

1.  Mix together ingredients in Group A

2.   Put a couple of drops of oil in the wok.  Heat until its hot.  Add Group A ingredients.  Cook until the chicken is done.  Remove from wok and set aside.

3.  Put a couple of drops of oil in the wok.  Cook the vegetables for about 3 minutes.  Add a little bit of water.  Cover and cook for another 5 minutes.  Season with a dash of salt, pepper, sugar and soy sauce.  Add cooked chicken to vegetables.

4.  Mix ingredients in Group C.  Add to the cooked chicken and vegetables.  Cook until the sauce thickens.  Add a generous portion of cashews to the mixture.  Stir-fry for a minute.  Serve with steamed rice.