Veggie-Loaded Cashew Chicken

You know how when you order cashew chicken from a Chinese restaurant it's always more celery than chicken and cashews?  And remember how I told you there are a few - yes, a very short list - things my husband really doesn't like?  Well, celery is a big one of them.

This cashew chicken recipe is fully-loaded with veggies - more mushrooms than most of our friends would be interested in, a diced onion, garlic (lots of garlic), and much to my husband's dismay, pea pods.  (He really is the best - doesn't mind that I cook with pea pods, just chooses to push them aside.)

While I would doctor the sauce a little next time to add a little more flavor, maybe a pinch of red pepper flakes, less vinegar, and some fresh ginger, this is a good, healthy option, (with no celery) for cashew chicken.

Veggie-Loaded Cashew Chicken

Veggie-Loaded Cashew Chicken

What You Need:

• 1 c chicken broth
• 1 tbsp cornstarch 
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tsp ground ginger
• 2 8-oz packages sliced mushrooms
• 1 small onion, diced
• 4 garlic cloves, pressed
• 1 lb. chicken tenderloins, cut into small chunks
• 2 c snow peas
• 1/2 c unsalted cashews

How You Do It:

1. In small bowl, mix broth, cornstarch, soy sauce, vinegar, and ginger.  Mix to combine and until cornstarch dissolves.
2. In a large skillet, saute onion, garlic, and mushrooms until tender, 5-6 minutes.
3. Add chicken, snow peas and cashews.  Mix to combine and cook until chicken is cooked through and veggies are tender, 4-5 minutes.
4. Stir sauce and add to skillet.  Mix to combine and cook until sauce has thickened.

Veggie-Loaded Cashew Chicken recipe adapted from Hungry Girl.