Ingredients for Chinese Restaurant Ginger Cashew Chicken
- 4 tablespoons vegetable oil, divided
- 1 cup chopped green onion
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons all-purpose flour
- 1 1/2 lbs boneless, skinless chicken breast halves
- 2 celery ribs, sliced
- 1 1/2 cups chicken broth
- 1/2 cup soy sauce
- 1 teaspoon dry mustard
- 1 tablespoon hoisin sauce
- 1 cup roasted cashews
- 2 cups broccoli florets
- 2 cups hot cooked rice
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How to Make Chinese Restaurant Ginger Cashew Chicken
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add the chopped onion and cook until tender, about 3-5 minutes.
- Add the minced garlic and grated ginger; cook until onions are golden brown, about 1 minute more.
- Add the chicken and celery; cook until chicken is cooked through, about 5 minutes.
- Transfer the chicken mixture to a platter and set aside.
- Add the remaining 2 tablespoons of oil to the wok.
- Add the flour and stir constantly until it begins to turn light brown, about 1 minute.
- Gradually whisk in the chicken broth, soy sauce, and Dijon mustard until smooth.
- Bring the sauce to a boil, then reduce heat and simmer until thickened, about 2-3 minutes.
- Add the cooked chicken mixture and broccoli florets to the sauce; toss to coat.
- Stir in the cashews and cook until heated through, about 1 minute.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
32g
Fat
49g
Carbs
13g
