Lisa's Homemade Cashew Chicken

Name: Lisa''s Homemade Cashew Chicken Recipe
Yield: 8
Ingredients: 32 oz Chicken -Boneless skinless chicken thigh (by JUSTKLH); 3 cup pieces or slices Mushrooms fresh; 3 stalk medium (7-1/2 - 8 lon Celery raw; 3 clove Garlic; 1 cup Campbell's low sodium chicken broth; 8 tbsp Kikkoman Reduced Sodium Soy Sauce (by MYNAMEISSMILE); 2 tbsp Honey; 1.5 tbsp Vinegar - Natural Rice Vinegar (Nakano); 2 1tsp Sesame Oil; 3 tbsp Argo Cornstarch; 2 tbsp Canola Oil; 10 oz Unsalted Whole Cashews; 1 cup slices Waterchestnuts (water chestnuts); 4 serving Onions yellow raw 1 oz.; 1.5 cup Corn - miniature cobs of corn - canned

Number of Servings: 8

Ingredients

32 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH) 3 cup, pieces or slices Mushrooms, fresh 3 stalk, medium (7-1/2" - 8" lon Celery, raw 3 clove Garlic 1 cup Campbell's low sodium chicken broth 8 tbsp Kikkoman Reduced Sodium Soy Sauce (by MYNAMEISSMILE) 2 tbsp Honey 1.5 tbsp Vinegar - Natural Rice Vinegar (Nakano) 2 1tsp Sesame Oil 3 tbsp Argo Cornstarch 2 tbsp Canola Oil 10 oz Unsalted Whole Cashews 1 cup slices Waterchestnuts (water chestnuts) 4 serving Onions, yellow, raw 1 oz. 1.5 cup Corn - miniature cobs of corn - canned

Directions

Cut up chicken thighs and saute until just done in 1 Tbsp. canola oil. Set aside. In other 1 Tbsp. of oil saute onion and celery until tender. Add mushrooms and continue saute and finally garlic. Mix chicken broth, soy sauce, honey, vinegar, sesame oil and cornstarch in a bowl and whisk to combine. Add cooked chicken to vegetables and add baby corn and water chestnuts to vegetables and heat. Pour sauce over all and stir and simmer to thicken sauce. Roast cashews in 350 degree F oven for 6 to 10 minutes to bring out flavor and add to cashew chicken to finish. May serve over rice or eat as is.

Serving Size:�8 1- cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving