Classic Chinese restaurant style cashew chicken. You can substitute almonds or peanuts for the cashews or omit them all together. All are equally delicious!
What you’ll need:
1 large chicken breast (about half a pound)
3 carrots, finely chopped
2 stalks celery, finely chopped
1 cup chicken broth/stock**
4 Tbsp soy sauce, divided
2 Tbsp sugar
1-1/2 Tbsp sesame oil
1-1/2 Tbsp oyster sauce
1/4 cup cashews plus more for garnish if desired
1 Tbsp corn starch
oil for frying
Cut chicken into bite sized pieces, about a half an inch. Put into a bowl and add 2 Tbsp soy sauce. Set aside to marinate.
Put finely chopped carrots into a small pan. Cover with water, bring to a boil and cook for 3-4 minutes, just until tender. Drain and set aside.
In a small bowl, combine chicken broth, sugar, remaining 2 Tbsp soy sauce, oyster sauce and sesame oil. Set aside.
Mix corn starch with 1/4 cup water to make a slurry and set aside.
In a large skillet, preheated on medium-high heat, add in 1 Tbsp oil. Add chicken and cook until almost done. Add in carrots and celery. Cook 2-3 minutes. Add in sauce and bring to a boil. Stir in cornstarch slurry and cook until thickened. Remove from heat and serve over white rice. Enjoy!
**If you are like me and don’t want half a can of left over chicken broth, use 1 packet of chicken seasoning found in a package of ‘chicken flavored Ramen noodle soup’, mixed with 1 cup of water in place of the chicken broth. This goes for almost everything I make that requires less than a full can of chicken stock. Personally, having made this with both the Ramen seasoning and regular chicken stock, I prefer the Ramen seasoning.
