Cashew Chicken

A silver lining to this elimination diet is that it's making me try new recipes.  I've kinda slacked at trying new recipes since the babe was born, and this diet has gotten me out of that box!

Most of the delicious recipes have come from my friend Gianna.  She has a ton of great recipes on her blog.  She pretty much rocks.

This was called cashew chicken.  While it didn't necessarily taste like the cashew chicken I've had at Chinese restaurants, it was DELISH!

It was great for many reasons, but these were my top three:

1. It has sugar as part of the recipe--HELLO!

2.  It has water chestnuts.  These are not used in enough dishes!  Such great crunch.

3. Easy, and few ingredients.

I couldn't have the cashews (not allowed to have nuts) so I can't wait to make it again with them as I know it will be even better.

It was easy, one pan and oh-so-tasty.

Thanks Gianna!

Cashew Chicken

Recipe from Gianna

3-4 chicken breasts

1 can sliced water chestnuts

2 large garlic cloves

1 cup cashews

1/3 cup soy sauce

1/4 cup sugar

2 tsp. cornstarch

2-4 handfuls of sugar snap peas (ends trimmed, strings pulled out--I didn't have these, so I used green beans and it was great!)

Instructions:

In a small bowl, thoroughly mix sugar and cornstarch (I used flour since I didn't have any).  Stir in soy sauce and set aside.  Heat small amount of oil in skillet.  Stir-fry cashews until lightly browned. Remove and set aside.  Add garlic to skillet; heat until you can smell it.  Add chicken and cook through.  Steam the peas, then rinse with cold water and set aside.  stir sauce to redistribute sugar, and then add it and the water chestnuts and heat until thickened.  Add cashews and steamed peas.  Serve over cooked rice.