I’m not sure how it happened, but lately Chinese food has become the most popular food in my house.
It’s kind of magical. When we can’t decide on dinner, I know that Chinese food is always a welcome choice.It can also be an incredibly easy and tasty way to go when time is short. This Easy Cashew Chicken recipe really is quick and easy to make. I can get this dinner on the table in less time than it would take me to go pick up Chinese food, which is pretty fantastic.One of the reasons that this meal can be so quick and easy is because of Fry’s ClickList service. I actually really like grocery shopping with my kids. It’s uninterrupted time for us to talk and just be together. There are times, though, when I just can’t make grocery shopping work. Meetings and appointments run late, kids get sick, and sometimes there is just more to do than time to do it.
With the ClickList service, you can shop for your groceries online, reserve your pickup time, place your order, and then just swing by the store for pickup. It is easy, convenient, and a great way to reclaim some time in your day. And it makes making this Easy Cashew Chicken recipe that much easier, which is a pretty great win-win!
Easy Cashew Chicken Recipe
- 1/2 c. rice wine vinegar
- 1/2 c. hoisin
- 1/2 c. lite soy sauce
- 1/4 c. water
- 2 T. cornstarch
- 1 T. granulated sugar
- 4 stalks celery
- 1 red bell pepper
- 3 lbs. boneless, skinless chicken breast
- 2 T. vegetable oil
- 3 cloves garlic , minced
- 1 T. grated and peeled fresh ginger
- green onions , optional
Stir together vinegar, hoisin, soy sauce, water, cornstarch, and sugar. Set aside.
Heat large, deep skillet or wok over medium-high heat.
Meanwhile, dice celery and bell pepper. Set aside.
Cut chicken into bite-sized pieces. Set aside.
Add vegetable oil to hot skillet and swirl to coat.
Place garlic and ginger in skillet, and cook, stirring continuously, for 30 seconds.
Place chicken in skillet and cook until chicken is mostly cooked through.
Add celery and bell pepper, and continue cooking for 3-4 minutes.
Stir in sauce, and toss to coat chicken and veggies.
Serve over rice topped with cashews and sliced green onions, if desired.