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Cashew Chicken with Snow Peas

Nothing short of delicious, this cashew chicken with snow peas hits the mark every time.

Course Main Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

  • 1 boneless skinless chicken breast, chopped into 1-inch cubes.
  • 1 Tablespoon white vinegar
  • 1 tsp minced fresh ginger
  • 1 teaspoons cornstarch
  • salt
  • 1 cup chicken or vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons sugar
  • 4 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 2 garlic cloves chopped
  • 2/3 cup cashews chopped, unchopped, roasted, raw - doesn't matter
  • 2 green onions white and green parts separated and thinly sliced
  • 1/2 lb snow peas trimmed and halved

Instructions

  1. In a tupperware, mix together the vinegar, ginger, and cornstarch. Toss with diced chicken and season with salt. Cover and refrigerate 30 minutes (you guys know I don't plan this far ahead. I just let it refrigerate for as many minutes as there is until it's ready to be added to the pan. Never seems to be a problem).
  2. In a large glass measuring cup, combine broth, soy sauce, vinegar, sugar, and cornstarch. Whisk and set aside.
  3. In a large skillet, heat oil over medium-high heat.
  4. Add the chicken (and if there is any leftover juices in the tupperware, pour that in too) and cook until outside is browned, about 2 minutes.

  5. Add garlic, cashews, and green onion whites. Cook, stirring frequently, about 30 seconds.

  6. Whisk the sauce to recombine and pour it into the skillet. Add the snow peas. Cook, stirring occasionally and being sure to scrape the bottom of the pan, until sauce thickens and the chicken is cooked through, about 5 minutes.

  7. Top with green onion greens and serve over rice.

Recipe Notes

(adapted from The Bitten Word)