I got ambitious – and somehow convinced Al – and we decided to clean out our clothes closets. We got rid of everything that didn’t fit, we didn’t like, or we just weren’t going to wear anymore. The Salvation Army truck came and picked up everything yesterday afternoon, whew! By the time I went through everything, I was done with it, but Al still had some energy left and he went through a few more closet spaces and cleaned out some more stuff. When he was doing this, he found a stack of old food section newspapers, old recipes that I used to make, half a dozen old cookbooks, and other cooking literature. One of the things that he found was this recipe for cashew chicken.
This is really easy to make, and it tastes delicious! Al really liked it a lot, and said that he wanted me to make it again – win! The original recipe said to mix the cashews in, but we wanted to keep them crunchy, so we just sprinkled them over the top. They really add so much to the flavor of this dish.
2 boneless skinless chicken breast halves, cut into 1 inch pieces
2 t minced, peeled fresh ginger
2 garlic cloves, minced
4 T soy sauce
4 T rice vinegar
4 T brown sugar
1/2 t crushed red chilies
1 (14.5 oz) can chicken broth
1 bunch broccoli, cut into flowerettes
4 t cornstarch
1 bunch green onions, thinly sliced
2/3 C salted cashews
Place chicken, ginger, garlic, soy sauce, vinegar, brown sugar, chilies, and chicken broth in a large pot. Stir to mix, bring to a boil, and then simmer for 1 1/2 to 2 hours. Add broccoli and bring to a boil. Mix cornstarch with 1/2 C water and add to chicken, stirring to mix and thicken. Turn off heat and add green onions, serve over rice and top with cashews.