Stir-Fry Cashew Chicken

serves 4-6

For the Marinade and Sauce

1/4 cup mirin

6 Tablespoons reduced sodium soy sauce

2 Tablespoons plus 2 teaspoons toasted sesame oil

2 Tablespoons plus 2 teaspoons cornstarch

4 boneless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces

1 cup low sodium chicken broth

3 Tablespoons Worcestershire sauce

For the Stir-fry

2 Tablespoons neutral oil, like Canola or Safflower

8-ounces snow peas, stems snapped off and strings removed, halved crosswise on the diagonal

1 Tablespoon freshly grated ginger

6 medium garlic cloves, minced

1 (8-ounce) can sliced water chestnuts, drained

1 cup toasted cashews, roughly chopped


Steamed white rice

Thai garlic chili paste

For the Marinade and Sauce

In a large bowl, whisk together 3 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch.  Add chicken and toss to coat.  Refrigerate, covered, for at least 30 minutes and up to 2 hours.

In a separate bowl, whisk together the broth, Worcestershire, remaining mirin, soy sauce, sesame oil, and cornstarch.

For the Stir-fry

Remove chicken from the marinade and pat dry with paper towels.  In a large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat until just smoking.  Brown half the chicken, stirring occasionally until no longer pink, about 4 minutes.  Transfer chicken to a plate and tent with foil; repeat with additional 2 teaspoons of oil and remaining chicken.

Add remaining oil to empty skillet and heat over medium-high heat until shimmering.  Cook snow peas until bright green, about 1 minute.  Add ginger and garlic to pan and cook until fragrant, about 30 seconds.  Stir in water chestnuts and reserved broth mixture and cook, stirring occasionally until sauce is thickened, about 2 minutes.  Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute.  Remove from heat and stir in cashews. Serve over steamed white rice and add chili paste to taste.  Enjoy!

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