Thursday, April 12, 2012

Cashew Chicken

We had this dish weeks ago at my sister's house and I knew it would be come a regular at our house. When we recently made it Fletcher said he felt like he was at P.F. Chang's! It is easy and healthy. My sister made a few adjustments that I liked, but the original recipe came from here.
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces. Add the remaining olive oil to the skillet and add chicken. Cook chicken until brown, about 5 minutes on each side. Add garlic, edamame, pineapple, and cashews and stir for 30 seconds. Turn heat to medium low.

In a small bowl mix honey and soy sauce. Pour into skillet, coating chicken and veggies. Serve with rice.

Cashew Chicken
2 boneless skinless chicken breasts, cut into pieces
2 Tbsp. Cornstarch
2 Tbsp. Olive Oil
1 Cup Mushrooms
1/4 cup Shelled Edamame
2 Cloves Garlic, Chopped
1 Cup Pineapple
1/2 cup Unsalted Cashews
3 Tbsp. Honey
3 Tbsp. Soy Sauce

1 comment:

  1. I decided to make this little dish tonight. So easy and so delish!! Thanks for posting it.