Crispy Cashew Chicken Stir Fry
Jonathan 
So let me tell you something … I have an unhealthy love of Asian inspired cuisine. I know, I know, I say a week. I can not help my heart Go Pitter Patter. There's something about the combination of rice and vegetables, some protein and a delicious sauce … ugh, I love it. LOVE.
The chicken came together as a company in the last minute. I knew I wanted something from Asia, cashews wanted it, and of course you know my obsession with chicken. The dinner was fantastic. I wanted to keep eating eating, that is, what you do not like crispy chicken? The sauce is very versatile, I threw some Asian spices can add, replace what you want. I can assure that this will be my home again I can not soft on the combination of crispy chicken with nuts and crispy rice and vegetables. I need more. Pronto.
Source: Stephanie cooks original
Ingredients:
8 oz chicken, cut into small pieces
1 / 2 cup cornstarch
1 egg, beaten
Oil (vegetable or canola)
1 / 3 cup of nuts from India
Fried Ice Cream 2 cups of Asia Veggie Mix
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 / 2 teaspoon chile garlic sauce
1 tablespoon teriyaki sauce
Getting There:
1 – Pour the cornstarch over the chicken into cubes and mix until well coated.
2 – Dip chicken in beaten egg.
3 – Meanwhile, heat a skillet with a thin layer of oil that covers the bottom of the pan.
4 – Once the oil is hot add the chicken in one layer. Flip when golden and cooked through. Remove from pan and repeat with remaining chicken.
5 – Add the cashew nuts and vegetables in the pan. Stir until heated through.
6 – In a small bowl, mix soy sauce, rice vinegar, chile sauce, garlic and teriyaki sauce. Stir well. Pour over vegetables and cashew nuts, stir well.
7 – Return chicken to skillet, stirring until all chicken in coverage.
8 – Serve with rice if desired.
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