We have had a lot of fun over the last few holidays with new recipes. I will post them over the next few weeks. My kids were excited about all we did for Saint Patrick's Day and Valentine's Day so stay tuned for those pictures and recipes.
For this dish, I really like Cashew Chicken so I found this recipe in a magazine at the eye doctor's office. I pulled out a piece of scrape paper and wrote it down, but forgot to get the source! It was a quick, simple and healthy meal that we all enjoyed. Not much prep work and a dish that had everything in it, meaning veggies, so I didn't need a side dish!! Hope you enjoy it!
Orange Cashew Chicken
2 tsp. oil
1/2 cup carrots (diced)
1/4 cup celery (dice)
8oz. chicken , cut into pieces
1/4 cup orange juice
1 tsp. cornstarch
1 1/2 Tbsp. soy sauce
1 tsp. honey
1/4 tsp. fresh ginger
2 Tbsp cashews (chopped)
2 Tbsp green onion
* I doubled the sauce recipe, we like a lot of sauce to spoon over the rice.
In a wok, heat 1 tsp. oil. Add carrots and celery, stir fry for 2 minutes. Add remaining 1 tsp. oil, add chicken, stir fry 3-5 minutes more.
In a small bowl, whisk together orange juice and cornstarch. Add soy sauce, honey and ginger. Whisk until well mixe. Add mixture to chicken in wok. Cook and stir over medium heat until thickened. Cook 1 minute more. Top with cashews and green onions. Serve over rice.
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