I have so many favorites of Chinese takeout, I can't decide which I like best...doesn't matter, I like it all. Fresh vegetables are always the base of most Chinese dishes, using at least three different veggies. In fact, you can leave out the meat altogether if you're a vegetarian.
I saw that I had an unopened can of cashews in the pantry so Cashew Chicken came to mind.
- 1 boneless chicken breast raw and cubed into bite-size pieces
- 1 cup shredded Chinese cabbage or bok choy
- 1/2 cup red bell pepper, diced
- 1/2 small onion, thinly sliced
- 1 small can (5 oz.) water chestnuts, drained and sliced
- 1 clove garlic, minced
- 1/3 cup cashews (grind a small amount of cashews to add while cooking)
- 2 Tblsp. oil for cooking, peanut, canola or vegetable
For the sauce:
- 3/4 cup chicken broth
- 2 Tblsp. cornstarch
- 1 Tblsp. brown sugar
- 1/2 tsp. ground ginger
sauce ingredients in a small bowl and set aside until ready to use.
Heat oil in a large skillet or wok over medium/high heat. Add chicken and saute 3 to 4 minutes, turning on all sides.
Add bell peppers, onion and garlic. Saute until vegetables are tender but not brown. About 3 minutes.
Add water chestnuts, Chinese cabbage and ground cashews. Cook until cabbage wilts, this should take a few minutes.
Whisk sauce ingredients in the bowl so the cornstarch combines with liquid. Add to skillet along with remaining whole cashews. Cook until bubbly. Sprinkle a few cashews on top just before serving.
Serve with white rice and chow mein noodles.