Cashew Chicken Recipe

INGREDIENTS

FOR THE MARINADE AND SAUCE:

• ½ cup mirin divided
• 6 tablespoons low-sodium soy sauce divided
• 1 tablespoon toasted sesame oil divided
• 1 teaspoon ginger paste
• 3 tablespoons cornstarch divided
• 4 boneless skinless chicken breasts cut into 3/4-inch pieces

EXTRA INGREDIENTS FOR THE SAUCE:

• 1 cup low-sodium chicken broth
• 3 tablespoons Worcestershire sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice or white wine vinegar
• ¼ teaspoon red pepper flakes
• 1 tablespoon dark brown sugar

FOR THE STIR-FRY:

• 2 tablespoons canola or vegetable oil
• 6 garlic cloves minced
• 2 cups frozen baby peas
• 8 ounces water chestnuts drained and chopped
• 2 cups toasted cashews half roughly chopped, half left whole
• 3 scallions thinly sliced diagonally

INSTRUCTIONS

FOR THE MARINADE AND SAUCE:

• Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.½ cup mirin,6 tablespoons low-sodium soy sauce,1 tablespoon toasted sesame oil,1 teaspoon ginger paste,3 tablespoons cornstarch,4 boneless skinless chicken breasts
• Cover the bowl and refrigerate 30 minutes or up to 2 hours.

FOR THE SAUCE:

• In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1-tablespoon corn starch; set aside.½ cup mirin,6 tablespoons low-sodium soy sauce,1 tablespoon toasted sesame oil,1 cup low-sodium chicken broth,3 tablespoons Worcestershire sauce,1 tablespoon hoisin sauce,1 tablespoon rice or white wine vinegar,¼ teaspoon red pepper flakes,1 tablespoon dark brown sugar,3 tablespoons cornstarch

FOR THE STIR-FRY:

• Drain chicken and pat dry with paper towels.
• Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.2 tablespoons canola or vegetable oil
• Add the remaining 2 teaspoons oil and heat to shimmering.
• Add water chestnuts, 1 cup chopped cashews and frozen peas and cook, stirring continuously, 1 minute.6 garlic cloves,8 ounces water chestnuts,2 cups toasted cashews,2 cups frozen baby peas
• Reduce heat to medium-low and add the garlic and cook 30 seconds.
• Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
• Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.
• Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.3 scallions
• Enjoy!