Cashew Chicken

For some reason, I've wanted to make cashew chicken for a while now.

Yes, random craving...I know.

I browsed the internet for recipes,

 but ended up making up my own instead.

 I figure while living in the 'Orient' I should probably start cooking with some rice and soy!

So here we go...

Cashew Chicken

serves 6-8

6 large boneless, skinless chicken breasts, chopped

2 tablespoons cornstarch

2 tablespoons olive oil

½ cup water

½ cup grated raw ginger(THIS ADDS ALL THE FLAVOR)

1 cup mushrooms(I used shitake)

2 cups carrots

3 chopped broccoli

1 cup green onion

3 cloves garlic, minced

1 cup unsalted cashews

1/2 cup honey

1/2 cup low sodium soy sauce

Season chicken with grated ginger, salt, and cornstarch.

Heat a skillet on medium heat and add 2 tablespoons olive oil and 1/2 cup water.

Add minced garlic, green onions, mushrooms, broccoli and carrots to skillet.

Saute until soft, about 5 minutes. Remove from heat.

In another pan, pour mixture of cashews, honey and soy sauce to cover bottom surface of the pan.  Add boneless skinless chicken cubes.  Cook 5 minutes, or until brown on both sides.

Once chicken is cooked thoroughly, add chicken cubes to veggie skillet mixture.  Combine and stir over heat for 30 seconds.

Serve over brown or jasmine rice.