Cashew Chicken…Homemade

Cashew ChickenI am always up for trying to replicate meals at home.  Eating out not only adds up on the pocket book, but many times, isn’t worth the price.  Nothing is more disappointing when we eat out and are unimpressed with our food.

One food I don’t cook often home  is Oriental.  It’s almost easier to eat out then trying to buy all the ingredients you need to make some specific meals…Oriental food is one of those meals for me. However,  I had a basic recipe a friend gave me many years ago for cashew sauce and I have perfected a delicious Homemade Cashew Chicken recipe using this basic recipe that is simple and tasty!

The best part of this meal – it’s pretty quick and makes incredible leftovers, which means less cooking during the work week for you!

I usually fry up a little more chicken because I love using the leftover fried chicken for salads or in a tortilla roll up with lettuce, ranch dressing and cheese.

Homemade Cashew Chicken

4 chicken breasts, thawed and cut into bite sized pieces
1 ½ cups flour
½ c milk
2 egg
Salt and pepper, to taste
Dried Parsley
½ tsp. Paprika
½ tsp. garlic powder
Oil, for frying

To the flour add salt, pepper, parsley, paprika and garlic powder. Coat chicken in the flour mixture and let sit for 10 minutes. Heat oil in a large skillet (Med High). Mix the milk and eggs together in a small bowl. Dip the pieces of chicken in the milk mixture and then back into the flour. Place chicken in one layer in the skillet and fry until browned. Remove to a plate lined with paper towels and lightly salt. Continue until all the chicken is fried.

2 cups of water
4 chicken bouillon cubes
¼ tsp. ginger powder
2 tbsp soy sauce
1 tsp. sugar
Dash salt
2 tbsp cornstarch mixed in 1/4 c of cold water

Bring the water, bouillon, soy sauce, sugar, ginger and salt to a light boil. Add cornstarch mixture and stir constantly until thickened. Remove from heat.

To serve: Serve over a bed of rice and top the chicken with the sauce, some diced green onions or chives and cashews.

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