Cashew chicken

14 Jul

My husband went to Thiès this week and brought me back a little bag of cashews he bought from a vendor on the road. That’s what inspired this dish!

2 chicken breasts, cut into bite-sized pieces
1/4 cup honey
3 Tbsp soy sauce
1/4 cup chicken broth
2 Tbsp paprika
1 tsp fresh ginger, chopped
2 carrots, thinly sliced
1 onion, thinly sliced into ‘smiles’
1/2 green pepper, chopped
5 Tbsp oil (divided)
1/4 cup roasted cashews

Mix together the honey, soy sauce, paprika and ginger in a metal or glass bowl. Add the chicken pieces and stir to coat. Let marinate half an hour.

In a large skillet, heat 2 Tbsp oil over high heat. Add carrots, onion and green pepper. Cook for about five minutes, until carrot is just beginning to soften. Remove from skillet.

Add remaining 3 Tbsp oil to skillet. Put the chicken pieces so that there’s one layer on the bottom of the pan. Let cook three minutes, then stir. Cook another three minutes, then add chicken broth and any remaining marinade. Heat to boiling, then cook three minutes.

Add the carrots, onions and green pepper…and cashews! Serve over hot rice.


One Response to “Cashew chicken”

  1. mrs. darling July 15, 2011 at 4:34 am #

    is this like cal and patty’s cashew chicken?? do you remember that dish they made and would serve in a hollowed out pineapple? i have been DYING for that dish but can’t remember all that was in it. do you?!

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