Cashew Chicken with Ginger

This chicken has a tiny, little bite to it from the ginger. Not so much for the spicy lovers, but enough that you might want to change it a little if you're preparing for young children.



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.

Dazrel's Southshore Sweet'n'sour Chicken

The flavors from this dish will make you recall the back-and-forth pvp battles in Hillsbrad. It is especially reminiscent of those battles before you leveled your main to 80, and you were there for the first time.

**Note** This is a fantastic recipe to use up leftover rice, or you can start it from scratch. It will take longer than many of the recipes on this site, but is great for slow nights on WoW. Ya know, the ones where you're sitting in LFG for hours. It will take approximately 15-20 minutes to cook.

If you want to use a shortcut on the seasoning, you can also use a jar of sweet'n'sour seasoning, which you can find in most grocery stores. Just pour it on to your chicken and your veggies, let it marinade for 20 minutes, cook the chicken and veggies. Serve over rice.

What you need for this relatively easy sour, sweet chicken:
2 cups brown rice (White rice will work too, and if you have some leftover, or some minute rice that will cut a lot of time from this recipe)
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce (can do low sodium if you want)
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil
1 pound chicken tenders, cut into small pieces
4 cloves minced garlic
2 teaspoons grated or minced ginger
1 cup chicken broth
6 cups of pieces of vegetables, china peas, bean sprouts and bell peppers (changeable.. I prefer these but have heard others who like broccoli in theirs)
1 5-ounce can sliced water chestnuts, drained... Peanuts also work

Step 1. Prepare rice like normal (usually can microwave or use a rice cooker for better results).

Step 2. Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside for now...

Step 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 2 minutes or so. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate. I like to put them in the microwave or stove to keep them warm.

Step 4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring until fragrant. Add the broth and bring to a boil, stirring constantly. Add vegetables and reduce heat to a simmer; cover and cook until the vegetables are tender but crisp, roughly 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Keep in mind you could also use peanuts or other vegetables, those are just my preference on them.



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.