maiden voyage: cashew chicken

For her maiden voyage, our new kitchen made us chicken.

Actually, Michael made it and I helped. As great as the kitchen is, we didn’t spring for the upgrade to self-cooking chicken.

err, kitchen.

I found this recipe via my sister, on Pinterest. (Of course, I really didn’t find it ON Pinterest, yet I found it via Pinterest, on the blog the letter 4.) So, I have to give credit to my see-store for this yummy find. It was delicious & very easy. The most time consuming part was cutting up the ingredients, which you could definitely do ahead of time.

While we both thought it wasn’t as good as Pioneer Woman’s Beef with Snow Peas, this is definitely a tasty alternative when you want to use chicken instead of beef.

We served it with jasmine rice and it was downright deeee-licious.

 

{now we’re cooking with gas!}

 

CASHEW CHICKEN

3 chicken breasts, or 4 boneless thighs
1/2 cup cashews
1/2 lb. fresh mushrooms, sliced {we omitted.}
1/2 lb.  snow peas
4 green onions, chopped {we omitted.}
1 small can bamboo shoots, rinsed and drained {Yup, we omitted these too. Couldn’t find them at the store.}
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp cornstarch
1/2 tsp brown sugar
1/2 tsp salt
oil

{we also added baby carrots, sliced thinly long-ways}

Cut chicken into 1″ pieces.  Whisk together soy sauce, cornstarch, sugar, and salt.  Heat oil in skillet on medium heat and add nuts to the pan.  Stir fry for 1 minute, stirring constantly.  Add chicken until cooked through.  Add peas, mushrooms, chicken broth, and soy sauce mixture {and carrots}.  Cook until it boils and thickens, stirring constantly.  Add green onions and serve over rice.

 

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