Chicken with Cashews is a really flavorful recipe by itself, but when you have young kids you might add vegetables and whatever, hoping they'll at least try, and maybe even like them. So my kids tried and ended up liking them. They turned out to be pretty easy going when it came to vegetables. Fish and dairy, another story, but we're working on it.
I took this really excellent recipe from Good Morning America, and this time I added water chestnuts, broccoli, spinach, mushrooms, carrots, and snow peas to whatever else was listed in the recipe. Bok Choy and baby corns are also good in it. It's turned out to be pretty much a vegetable garden stir fry, you can really put whatever you like in, use whatever nuts you like. I make it much more saucy!
Chicken with Cashews
Good Morning America (Charlie Gibson)
4 tablespoons wine vinegar
4 tablespoons soy sauce
4 teaspoons sugar
14 ounces raw boneless skinned chicken breast, cut into bite-sized pieces
1 tablespoon cornstarch
2 teaspoons oil
3 green onions, chopped
2 cloves garlic, minced
1/2-1 teaspoon crushed red pepper
1 teaspoon minced or grated fresh ginger OR 1/2 teaspoon dried
LOTS OF CASHEWS
4 cups cooked rice
Mix together vinegar, soy sauce, and sugar, set aside.
Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked.
Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds.
Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.