My family loves all kinds of Asian food and this recipe is just as good, if not better, than just about
any take out. This easy dinner staple will please the whole family. I like to double sometimes triple
the ingredients to make extra sauce.
4 boneless, skinless, chicken breasts, chopped into 1″ cubes (about 3 pounds)
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2 tablespoons ketchup
4 tablespoons soy sauce
4 tablespoons rice vinegar
3 cloves garlic, minced
6 tablespoons brown sugar
1/2 teaspoon ground ginger
½ cup cashews, dry roasted
2 green onions, chopped (optional)
canola oil
Place flour, salt and pepper in bowl and toss with chicken. Shake off any excess flour.
Heat non-stick skillet at medium high, add a drizzle of canola oil. Add chicken and brown on each
side for about 2 minutes.
Meanwhile, in small bowl, whisk ketchup, soy sauce, rice vinegar, garlic, brown sugar and ginger.
Pour over chicken in pan and reduce heat to medium low. Allow to simmer for another 2-3
minutes or until thick and chicken is cooked through. Toss cashews and pour into serving platter.
Sprinkle with green onion.
Serve over rice.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 4 boneless, skinless, chicken breasts, chopped into 1″ cubes (about 3 pounds)
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons ketchup
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 3 cloves garlic, minced
- 6 tablespoons brown sugar
- ½ teaspoon ground ginger
- ½ cup cashews, dry roasted
- 2 green onions, chopped (optional)
- canola oil
- Place flour, salt and pepper in bowl and toss with chicken. Shake off any excess flour.
- Heat non-stick skillet at medium high, add a drizzle of canola oil. Add chicken and brown on each side for about 2 minutes. Meanwhile, in small bowl, whisk ketchup, soy sauce, rice vinegar, garlic, brown sugar and ginger. Pour over chicken in pan and reduce heat to medium low. Allow to simmer for another 2-3 minutes or until thick and chicken is cooked through. Toss cashews and pour into serving platter. Sprinkle with green onion. Serve over rice.
