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Cashew Chicken
Course:
Main Courses - Poultry
Cuisine:
Chinese
Ingredients
6
Tablespoons
Soy Sauce
2
Tablespoons
Sesame Oil
2
Tablespoons
Water
1
Tablespoon
Cornstarch
1
Tablespoon
Sugar
2
Tablespoons
Vinegar
Chicken
Carrots
Peas
Unsalted Cashews
Instructions
Stir fry chicken; add sauce. Thicken and refrigerate overnight.
Make another batch of sauce. Steam carrots (don't mushy them ... unless you want to).
Warm chicken in wok or pan; thicken second bath of sauce. Add carrots, cashews and peas. Serve over sticky rice.