Cashew Chicken

Recipe Adapted From: Kraft
Posted:     File Under: Main Course
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Cashew chicken is an interesting dish. I have never made any Asian dishes before so this was a first....and it wasn't bad. Adding Catalina dressing through me for a loop but once all of the ingredients are combined cashew chicken tastes great!

I add more soy sauce and cashews than what the original recipe calls for. Cashews are one of my favorites...the more the better. I serve cashew chicken over rice but it can also be served over pasta. I can assure you that if you give cashew chicken a try you will like it. Just looking at the pictures right now are making me hungry for it.

As with most of my recipes, cashew chicken is quick and easy. I can prepare this after work and still have time to relax afterwards. I hope to try more Asian recipes in the future because this one went over really well.

Serves   : 4
Prep   : 25 Minutes
Cook   : 
Preheat Oven   : 

2 tsp.    oil
1 pound   boneless chicken breasts cut into small pieces
3 cloves    minced garlic
5 cups    minced garlic
1/2 cup    water
1/4 cup    Catalina dressing
4 - 5 Tbsp.    soy sauce
1/4 tsp.   crushed red pepper
1/2 cup    cashews
2 cups    cooked brown rice

Cut chicken and broccoli into small pieces.
Heat oil in skillet. Add chicken and garlic, cook until chicken is white throughout. About 8 minutes. Once chicken is complete, remove from skillet and cover to keep warm.
Add water and broccoli to skillet. Cover and cook until broccoli is tender. About 4 minutes.
Return chicken to pan and add the remaining ingredients, except for the cashews. Heat through remembering to stir frequently.
Top with cashews and serve over brown rice.

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