Cashew Chicken & Away - On A Vacation

My family absolutely love this dish. I serve it with jasmine rice. We like to eat out at the Chinese restaurants that serve Indian style Chinese. We have a few good restaurants here but the main problem while eating there, is the grease. They use so much oil in almost all their dishes and God knows if the use MSG, we always complain about getting thirsty and our throats have this lump sticking inside that is difficult to get rid of. Or at least it seems that way. So I try out different dishes at home. So far, I have made chili chicken, Manchurian, chow mein, spring rolls, hot n sour soup, and other easy stir fry dishes. I particularly like this dish as it doesn't call for the corn starch slurry. That's something else I can't have often. So, presenting Cashew chicken from my kitchen to yours!

Cashew Chicken
Ingredients
1 lb. chicken thighs, boneless, skinless
1 large onion,sliced
1/2 cup cashew
1/2 medium red pepper,cubed
1/4 cup each snow peas, green beans(blanched)
Ginger, garlic per taste
Salt
Sriracha sauce per taste
1 tbsp tomato paste
Oil

How to:
Brown chicken pieces in oil. Keep aside.
In the same oil, add ginger-garlic paste, sauté till fragrant.
Now add all the vegetables and cook till they are crisp tender.
Add chicken pieces to the vegetable mix and pour the sauce and tomato paste.
Adjust the seasoning with salt.
At the end, add cashews and toss well.

Hi friends


It's that time of the year! The much needed vacation awaits. Ciao and keep blogging! Will meet you all soon, right here