Saturday, August 4, 2012

Cashew Chicken

I've never tried to make cashew chicken before, so I was very pleased when this turned out delicious on my first try!  It was very healthy and very low fat because it was made with NO OIL!  I know, there are oils in cashews, but we know that the oil in nuts is the healthy kind of oil, so I'm okay with that.  Did my kids love the celery?  No.  Did they love the cashews?  No.  Did they eat the meal without complaining for the most part...yes!  I'll take that as a win!  Oh, and my husband loved it!  I thought the flavors blended superbly well and this will definitely make it into my "things to make for company" recipe list.

Cashew Chicken
4 chicken breasts
6 T apple cider or apple juice
4 T soy sauce
2 T sugar
Mix apple cider, soy sauce and sugar.  Cut chicken into bite-sized pieces and marinate for 3 hours.  Pour chicken and marinade in pre-heated wok and stir-fry until chicken is no longer pink.  This will take at least five minutes.  Drain marinade, turn off heat on wok and prepare sauce.  
4 C water
5 tsp. powdered bouillon 
1 C celery (cut into ½ inch segments)
2 tsp soy sauce
1 T whole wheat flour
2 T brown sugar
1 T corn starch mixed with 1 T water
whole wheat pasta
Mix together whole wheat flour, bouillon and water.  Bring to a boil.  Add celery, brown sugar, and soy sauce.  Mix cornstarch with 1 T water and add to sauce.  Stir until it thickens.  Let sauce simmer until celery is tender-crisp or to desired texture.  Reheat wok with chicken in it.  Pour sauce in wok and add cashews.  Cook 5-10 minutes until cashews are softer and celery is desired texture.  Serve over brown or black rice, bulgar wheat, or whole wheat pasta

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