Cashew Chicken

Make a restaurant favorite at home

This recipe was started from a version in Cook's Country, but my version doesn't much resemble that recipe after my changes. The part that remains is the velveting technique of the chicken with cornstarch. This keeps the chicken tender and is what I try to use whenever I stir-fry something. The original recipe did not have vegetables that we liked and the sauce was both too sweet and too spicy for our tastes. I'm also using less oil in my version. 

Notes

This recipe also works great with green beans or whatever vegetables you enjoy. I like to keep the ratio of vegetables to protein high so I can get at least one serving of vegetables in my meal, but you can adjust the amounts to whatever you want. 

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