Sunday, December 5, 2010

Cashew Chicken with Ginger Infused Rice Pilaf

I made this dish for the first time a few weeks ago, because I wanted to create a dish with a few of my husband's favorite ingredients.  Greg loves cashews, chicken and spicy food.  Hope you like it too!

Cashew Chicken


  • 3  tablespoons  low-sodium soy sauce, divided
  • 2  tablespoons  white wine
  • 4  teaspoons  cornstarch, divided
  • 1  pound  skinless, boneless chicken breast tenders, cut into bite-sized pieces
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  oyster sauce
  • 1  tablespoon  honey
  • 2  teaspoons  saffola oil, divided
  • 3/4  cup  chopped onion
  • 1/2  cup  chopped celery
  • 1/2  cup  chopped red bell pepper
  • 1  tablespoon  grated ginger
  • 2  minced, in water garlic clove
  • 1/8 teaspoon ground cayenne pepper
  • 1/2  cup  chopped green onions (about 3 green onions)
  • 1/4  cup  chopped dry-roasted cashews


1. Combine 1 tablespoon soy sauce, white wine, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger, garlic and cayenne pepper; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. 

Rice Pilaf

1 tablespoon saffola oil
1/2 cup chopped white onion
2 teaspoons grated ginger
2 cups water
1 cup long grain white rice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro


Heat saffola oil in a large saucepan over medium-high heat. Add chopped onion and grated ginger to pan; sauté 2 minutes. Stir in water, long-grain rice, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in cilantro.  Arrange 1/2 cup rice pilaf on plate and top with 1/2 cup chicken mixture.  Add cashews and green onion as desired.
Adapted from

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