Cashew Chicken

My husband and I love Chinese takeout. And...not to brag...but I love that I can suggest getting takeout for dinner and Mike is completely fine with it!  If I ever have a long day at work, or we have somewhere to go in the evenings, we will get a quick meal at a local pizza place, Chinese restaurant or even Moe's :)

The great thing about this recipe is that it is, in our opinion, 10 times better than what you can get as takeout. Plus, it's healthier and super quick to make! This meal has so much delicious flavor and can be served over instant rice!

Total Time: 1 hour (or 30 minutes if you skip the marinading!)
Prep Time: 10 minutes (plus 30 minutes for marinading)
Cook Time: 20 minutes

Yield: Serves 4

Ingredients:

• Marinade:
  • 1/8 teaspoon black pepper
  • 1 teaspoon cornstarch
  • 1 Tablespoon soy sauce
  • 1 egg white
  • Small chunk ginger root, cut small (or substitute 1/8 ground ginger)
• Seasoning Sauce:
  • 3 Tablespoons rice wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
• Additional Ingredients:
  • 1 pound chicken, diced
  • 3 green onions, sliced
  • 1 green pepper, sliced
  • Vegetable oil
  • Cashews
  • White rice

Directions: 

1. Mix the marinade ingredients together and add the chicken. For best flavor, marinate for 30 minutes (I don't always do this step if I am hurrying!)
2. Heat a tablespoon of oil in a large nonstick skillet over medium heat. Add the chicken to the pan and cook until golden brown. Remove the chicken from the pan, reserving the remaining oil.
3. Add an additional Tablespoon of oil to the pan; stir-fry the green pepper about 5 minutes until crisp. Add the onion and stir-fry another 1-2 minutes.
4. Add seasoning sauce to the pan and bring to a boil. The sauce will become darker and thicker. Add the chicken and heat through.
5. Serve with cashews over rice. Enjoy!