Ken’s Cashew Chicken


In the comments on the previous post, Tinky asked for the recipe for Ken’s cashew chicken, and I answered her there, but it occurred to me that people who follow Bookish Dark via RSS wouldn’t have seen that, so I’m republishing it as its own post.

Ken is an instinctive cook; when he wants to make a dish, he looks up several recipes and takes the best of each to make his own version. Measurements are approximate and should be adjusted to your personal taste.

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1 Chicken Breast
Veggies (broccoli, mushrooms, green onion, garlic, green beans, pea pods, etc…whatever you want in it.)

1 cup chicken stock
1.5 tbsp corn starch
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp honey
1 clove minced garlic

Cashews

Directions:

Cube and brown chicken in wok.

In sauce pan mix cold chicken stock and corn starch, heat over medium heat, add oyster sauce, soy sauce, honey and garlic until boiling, stirring regularly until it thickens.

Add veggies to chicken and stir-fry until cooked.

Pour brown sauce over chicken and vegetables and add cashews.

Serve with rice.

Next time I’ll add some red peppers and perhaps use a lesser amount of honey.

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3 Responses to Ken’s Cashew Chicken

  1. Tinky says:

    One more question: How many people did you serve with this much chicken? Thanks, Kaiserin!

  2. kaizerin says:

    It would serve 4-6 people, I think. We had it for dinner, and then the leftovers for lunch for a couple of days. It reheated beautifully, and people at work asked me where I’d picked it up. I’m always so proud to say, “It’s home-made!”

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