I especially like making this when I have some pot-stickers to go on the side, but it can solo as the entire meal as well.
If you're not a ginger fan, you can still make this into a delicious cashew chicken without adding the ginger.
What you need:
2 chicken breasts, cut into short strips (about 2 inches long and 3/4 inch wide)
2/3 cups of Cashews
1/2 bag of Frozen Stir Fry Veggies
1/2 cup of Soy Sauce
1/2 cup of Water
2 teaspoons of black pepper
3 heaping tablespoons of ground ginger (If you have fresh, you can get away with using about 2 tablespoons of it grated.)
1 tablespoon of flour
1/2 teaspoon of garlic
**Optional**1/2 teaspoon of cracked red pepper
2 tablespoons of oil.
Make some rice to go on the side. I used enriched white rice this time, but often use brown rice or Jasmine rice. Also, "minute rice" will save you time, so you can use that.
Step 1. Pour your veggies in a large mixing bowl. Add in the soy sauce, water, ginger, garlic and 1 teaspoon of black pepper. Stir and let sit until the chicken is browned. You can really let this marinade as long as you'd like.
**Note** Skip the salt. Soy sauce is pretty salty.
Step 2. Coat the chicken slices in a little flour, and shake approximately 1 teaspoon of black pepper on the floured chicken. Grill the chicken in the skillet with the oil. This will give it a little crispiness.
Step 3. Pour the excess juice over the chicken, stirring to coat evenly.
Step 4. Add in the veggies. Cover, and finish cooking the mixture on medium-low heat. I usually leave it for about 10-15 minutes, stirring half way through.
Serve with your rice, and enjoy!
Tasty Rice Ideas: Cashew Chicken with Ginger, Mirage Raceway Rice Dishes, by Wrathfulfury, Dazrel's Southshore Sweet'n'sour Chicken, Mmm Rice Dinners! Apple n' Chicken Stir Fry, Tips for Perfectly Steamed Rice, by Grizelle.
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