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Cashew! God Bless You Chicken

Submitted by: JustRightMenus


How often do I make this? ...my copy of the book actually falls open to this page.

Servings: 4

Categories: asian, chicken, stir fry

From the kitchen of:

from Rachael Ray: 30-Minute Meals (her first book), page 105.


1 box jasmine rice

1 pound of boneless, skinless chicken breast, diced

2 TB sesame oil, divided

2 cloves garlic, minced and mashed

2 TB rice wine, rice vinegar, dry sherry, or sake

A couple shakes of crushed red pepper

Black pepper, to taste

1 large carrot, peeled and diced into small cu bes

1 red bell pepper, seeded and diced

1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped

3 TB Hoisin sauce

2 handfuls cashews

3 green onions, thinly sliced on an angle



Marinade chicken with 1 TB of the oil, the garlic, rice wine, red pepper, and black pepper.

Meanwhile, following directions on box, start the rice.

Heat the rest of the oil (1 TB) in a wok or large nonstick skillet over high heat until it smokes.

Add carrot and stir-fry for 2 or 3 minutes.

Add the coated chicken and cook another 3 or 4 minutes.

Toss in the bell pepper and chestnuts. Heat through for 1 minute. **If you would like the cashews a bit soft, add them now also.**

Add the Hoisin and toss to coat evenly.

Dump chicken out over a bed of jasmine rice and top with cashews and green onions.