This wound up being the closest to Chinese kitchen cashew chicken (say that phrase five times fast..whew!) that I have ever had at home! The only change I would make for next time is to add a little more lemon juice and sugar (probably 2 tsp of sugar and 1 tbsp of lemon juice for total amounts). This is a lot better for you than most of those Chinese dinners, too! Add in some veggies and you've got a complete meal!
makes 4 servings
4 chicken breast halves, cut into pieces
1 tsp sugar (would change to 2 tsp)
4 Tbsp cornstarch, divided
1/2 tsp salt (optional--if you're using full sodium soy sauce, you may want to cut this back, depending on your preferences)
1/4 cup soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 Tbsp oil (I used 2 Tbsp)
2 cups hot chicken broth
2 tsp lemon juice (would change to 1 tbsp)
1/2 cup cashews (used about 1/3 cup)
cooked rice (used brown)
Combine sugar, 2 Tbsp cornstarch, salt, soy sauce, vinegar, and W sauce. Dredge chicken pieces in this mixture. Drain and save the dredge.
Heat oil in wok or medium saucepan over medium high heat. Stir fry chicken in pan for about 10 minutes, or until light brown and tender.
Meanwhile, add in the remaining 2 Tbsp to your dredge mixture and whisk well to combine.
Remove chicken from oil and drain excess oil from pan.
While pan is off heat, pour in leftover dredge/cornstarch mixture and stir again. Put back on medium low heat and add in hot chicken broth. Whisk quickly to combine, then turn heat up to bring mixture to a boil, stirring constantly. Cook until thickened.
Add lemon juice and stir. Add chicken pieces and reheat, but do not boil. Taste and adjust seasonings as necessary.
Add in cashews (I just sprinkled over top at the end because I don't like them to already be in the leftovers!). Serve over hot rice.