With the Belize Cashew Season in full swing, this recipe could not have come at a better time. Try this Cashew Chicken – packed with delicious flavors and lots of veggies!
What you need:
4 skinless, boneless chicken breasts
2 tablespoons Soy sauce
½ cup chicken broth
1 tablespoon corn starch
2 tablespoon vegetables oil, divided
1 clove garlic, minced
1 medium onion, sliced
½ cup roasted cashews
1 cup fresh snow peas
2 green onions, thinly sliced
WHAT TO DO:
*Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside
*Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.
*Add remaining oil. Stir-fry garlic, onion, cashew and snow peas for 3 minutes or until snow peas are tender to crisp. Return chicken to wok.
*Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. (For a tasty combination: add drained mandarin oranges and steamed broccoli in step 4 when adding the broth)
*This recipe serves 4 and is recommended to serve immediately.
*Optional: To add some heat, add a couple drops of Hot Mama’s Pepper Hot Sauces.
Hot Mama's Belize 