Asian Cashew Chicken
1lb boneless skinless chicken breasts (1-2 breasts also work nicely)
1 rib celery
1 cup broccoli
1/2 cup water chestnuts
1/2 cup cashews
1 c. orange juice
2 T. soy sauce
1 T. cornstarch
3 T. vegetable oil, divided
1. Cut chicken into strips; slice carrots and celery.
2. Stir fry carrots, broccoli, and celery in 1 T. oil for 3-4 minutes. Remove to platter/bowl.
3. Add 2 T. oil and chicken to the skillet. Stir fry 3-5 minutes.
4. Add vegetables, cashews, water chestnuts, and sauce. Cook over medium to medium-high heat until sauce thickens.
In a bowl, add cornstarch and pour 1/4 cup orange juice, a little at a time, stirring until smooth. Add remaining cup of OJ and soy sauce. Stir until blended.
- The original recipe calls for corn syrup. Completely unnecessary in my opinion. I've never made this with corn syrup and never felt like I was missing something.
- Make the sauce first. It's easier if you've got it on hand when you're ready to add it to the stir fry.
- I usually brown the chicken strips first before adding the veggies and sauce. This way I can be sure don't give anyone food poisoning.
- Occassionally, I'll toast the cashews separately and add them at the last minute. I LOVE the way they smell as they're toasting, and this way none of their natural oils get lost or absorbed into the meal.
- You can add any vegetables you want, that's the beauty of stir fry! I picked vegetables we both love that add some body, color, and flavor.
- You can always spice this up a little more. I tend to keep it more on the mild side since that's Graham's preference.
- I've always used my regular pan or saute pan for this with no trouble at all. If I had a wok, I'd definitely give this a whirl!
- Serve this with rice or steamed vegetables. A bag of stir fry vegetables would also work nicely with this.