Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  

When we lived in Washougal, WA, there was a restaurant called The Chinese Cafe.  Everything I ever had there was wonderful.  One of my favorites, though, was their lunch special of Cashew Chicken.  Fresh chicken, celery, carrots and onions in a light sauce, sprinkled with cashews.  It was delicious!  This is my take on that fantastic Chinese Cafe Restaurant menu item, Cashew Chicken.  I don't prefer onions, so they aren't listed; but they most certainly can be added.  For me, the basic veggies in this one are carrots, celery, mushrooms and summer squash.  Otherwise, it depends on what I have on hand and how "fancy" I feel like getting!  Also, this recipe can be made grain / gluten free.

Cashew Chicken Stir Fry

Serves 4

This recipe requires quite a few bowls, but the end product is worth the extra dishes.

First, mix together the sauce and set aside:

1 cup water (or chicken broth, if it's homemade or organic)

2 tablespoons cornstarch (or potato starch for gluten free, omit if low carb)

3 tablespoons Bragg's Liquid Aminos or soy sauce

1/2 teaspoon roasted sesame seed oil

In a small bowl, place:

2 cloves garlic, minced

2 teaspoons fresh ginger, minced (optional)

In a medium sized bowl, place:

4 stalks celery, cut up, 1/2" dice

2 carrots, cut up, 1/2" dice

(If the extra veggies aren't going to be used, double the carrots and celery.)

In another medium sized bowl, place these "optional" veggies:

1 - ~6" summer squash (zucchini, yellow crook neck or patty pan), sliced into 1/4" thick slices

1 cup snow peas, cut into 3/4" pieces

4 - 1 1/2" mushrooms, sliced 

In another bowl, place:

4 cups cooked, cut-up chicken*

And finally, place in a small bowl:

1/2 cup cashew pieces, roasted and salted

The reason for all the separate bowls is that the different items cook at different rates.  The ginger and garlic are infused into the oil, then the most dense veggies are cooked, and so on, down to the chicken which is already cooked*.

Pre-heat a wok or large skillet over high heat.  Add approximately: 

3 tablespoons coconut oil (or peanut oil)

Heat it until it is melted and add the ginger and garlic.  Cook them for just about 30 seconds before adding the carrots and celery.  Stir them together then cover the pan and let it steam for about 3 minutes.

*If pre-cooked chicken isn't available, (I happened to have one in my freezer), use 2 chicken breasts, cut up.  Cook the meat after the ginger and garlic, and remove it to add in as stated in the directions. 

Add the remaining veggies, all at once, to the pan.  Stir them, cover, and steam them about 2 minutes.

Add the chicken all-at-once to the pan.  Season it with about 1 teaspoon Adobo seasoning or Everything seasoning (seasoned salt) and add the sauce to the wok, stirring gently, until it is thickened.  This is just enough sauce to coat the meat and veggies.  If a more gravy-like texture is wanted, double the water.

Pour the completed stir-fry into a serving dish and sprinkle it with the cashews.

We like our Cashew Chicken Stir Fry served over a bed of Jasmine rice, (but not if low carb.)  Yum!