Wednesday, August 26, 2009

Cashew Chicken

SAUCE: mix in bowl and let sit until needed
1 c          Chicken broth
1 T          Corn starch
3 T          Soy sauce
½ t          Ginger
1 lb         Chicken, cubed
1 T          Oil
1 lg         Green pepper, chopped (or /Yellow/Red/Orange/Combo)
1 med    Onion, chopped
8 oz        Sliced water chestnuts
2/3 c       Roasted cashews or almonds

Brown chicken in oil at medium high heat in a large skillet. Add peppers, onion, and water chestnuts and fry for 3-4 additional minutes. Add cornstarch mixtures, cook and stirl 1 minute more or until sauce thickens and is bubbly. Stir in nuts and serve.
If the sauce is too thick, add a bit of broth or water. I do less onion and more multi-color peppers, and maybe splurge on a few extra cashews too).

TOTAL Cost: $6.00
Chicken $1.50 (Meijer)
Peppers $1.20 (Aldi's - for 2)
Onion $.30 (Meijer)
Chestnuts $1.00 (Meijer)
Cashews $1.00 (Aldi's)
Broth $.25 (Aldi's)
Rice $.75 (Aldi's)
Rest - from Stock/Pantry

Can substitute/add bean sprouts, broccoli, bok choy, nappa cabbage, celery, etc
Exchange cashews for almonds

No comments:

Post a Comment

I'd love to hear your feedback.