Ginger Chicken with Cashews recipe
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Ingredients
- 1 ½ cups chicken broth ½ cup soy sauce 1 tablespoon cornstarch ¾ teaspoon ground ginger ¾ teaspoon brown sugar ¼ cup cornstarch 1 ½ teaspoons ground ginger ¼ teaspoon curry powder 2 pounds skinless, boneless chicken breast meat - cut into cubes 3 tablespoons extra-virgin olive oil 1 tablespoon sesame oil 3 green onions, chopped 1 bell pepper, chopped 1 teaspoon sesame seeds ½ cup cashews
Nutrition Info
- 386.6 caloriescarbohydrate: 14.6 gcholesterol: 92.2 mgfat: 19.4 gfiber: 1.3 gprotein: 37.5 gsaturatedFat: 3.7 gservingSize: -sodium: 1358.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Ginger Chicken with Cashews
Directions
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Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture, reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil, allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat, add cashews and toss to serve.