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Ginger Chicken with Cashews

By: Colleen

"Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like."

Rate/Review | Read Reviews (5)

What to Drink?
	Beer

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 cups chicken broth
1/2 cup soy sauce
1 tablespoon cornstarch
3/4 teaspoon ground ginger
3/4 teaspoon brown sugar
1/4 cup cornstarch
1 1/2 teaspoons ground ginger
1/4 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
1/2 cup cashews

Directions

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.