What is it with Asian food and kids?  They love it!  I guess its the salty, umami flavors.  My kids are no exception-they beg for broccoli beef, sesame chicken and cashew chicken all the time! The good thing about these dinners is that they are super easy to make and you know exactly what is going into the dish. Sometime I will tell you my Hong Kong dinner story:) Yep, I don’t think I am going back to Hong Kong anytime soon, if you know what I mean. 

So, back to my point about knowing exactly what is in your food.  When you make Asian food at home there is no MSG or sugar or tons of cornstarch.  It’s actually kinda healthy, especially if you can sneak a ton of veggies into the recipe. 
This recipe for Cashew Chicken takes me literally 15-20 minutes, depending on how many times I get interrupted by dogs, homework questions, breaking up fights, kids falling down the stairs, lamps breaking…  Yes, my house is a ZOO and I only have 3 boys.

 

Cashew Chicken

Makes 4-6 Servings

3 large boneless, skinless chicken breasts, cut into small pieces
1/2 teaspoon salt and pepper
2 Tablespoons cornstarch, divided
2 Tablespoons vegetable oil
1 green bell pepper, roughly chopped
1 onion, roughly chopped
3 garlic cloves, minced
1 Tablespoon ginger, chopped (I use ginger paste-find it in the fresh herb section)
1/3 cup chicken broth
2 Tablespoons oyster sauce
1 Tablespoon brown sugar
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1/2 cup unsalted cashews
2 scallions, chopped
1/2 teaspoon red pepper flakes 

In a large bowl, toss the chicken pieces with 1 Tablespoon cornstarch and salt and pepper.  Heat oil in a large skillet or wok.  Add chicken, in batches and let brown.  Remove cooked chicken to a plate and set aside.  

In a small bowl, mix together chicken broth, oyster sauce, brown sugar, soy sauce, vinegar and 1 Tablespoon corn starch. 

Reduce heat to medium and add the bell pepper, onion, garlic and ginger to pan.  Cook for about 2 minutes.  Add back the chicken and the chicken broth mixture. 

Let thicken and add cashews, green onions and red pepper flakes.

Serve over steamed rice.

Notes:
*If you can't find oyster sauce substitute Hoisin sauce
*For more crunch add water chestnuts