Cashew Chicken: A Recipe for My Brother

My brother is overseas and is learning the art and science of cooking. He has asked our family for our favorite skillet recipes since he is devoid of an oven! So, bro, this is for you:

Cashew Chicken

Ingredients:
3 T sesame oil
1 cup cashews

3 medium chicken breasts, cubed
1/2 cup water

4-5 cloves of garlic, minced
1 1/4 cup chopped carrots
1 cup chopped celery
3/4 cup chopped red pepper
1 small onion, chopped
1/2 cup water

1 can chicken broth (284 ml or 10 oz)
3 T soya sauce
2 T cornstarch dissolved in 2 T warm water
1-2 tsp chili paste or sambal oelek* (optional)
salt & pepper to taste

Serves 3 - 4 people

Procedure:
1. At high/medium heat, heat sesame oil in a large skillet or wok. Add cashews and toast until slightly brown. Remove cashews with a slotted spoon and place in a medium sized bowl. Do not remove the oil from the skillet or wok.

2. Add chicken breasts to the oil along with the first amount of water. Cook chicken breasts thoroughly. Remove cooked chicken with a slotted spoon and place in the same bowl as the cashews.

3. Add garlic to the liquid in the skillet or wok. Cook for a few minutes until tender. Do not burn the garlic! Add the carrots, celery, red pepper, onion, and remaining water to the garlic. Stir-fry until carrots are slightly crisp.

4. In a separate bowl, mix together chicken broth, soya sauce, dissolved cornstarch, and chili paste (optional). Add this to the vegetable mixture. Stir.

5. Add chicken and cashews to the vegetable mixture as well. Stir and season with salt & pepper to taste.

6. Reduce heat to medium/low. Cook until sauce thickens. Then, let the mixture simmer at low heat for about 10 minutes, stirring occasionally. Serve with rice.

*I do not put chili paste in this dish. However, if you enjoy hotter food and more of a Thai flavor, then add the chili paste!

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