Recipe of the Day

[patgund]

Low Carb Cashew Chicken

Ingredients:

1 pound skinless boneless chicken breast, cubed
2 teaspoons not/Starch (or cornstarch for non-low carb)
2 teaspoons dry sherry
1/2 teaspoon grated, peeled ginger root
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 teaspoon Splenda or similar sugar substitute
2 tablespoons water
4 tablespoons canola, corn or peanut oil
1 clove garlic, crushed and peeled
1 cup whole blanched cashews, toasted
1 teaspoon sesame seed oil

Directions:

Place the chicken in a bowl. Add the not/Starch, sherry and ginger root and stir together until well mixed. Set aside. Combine the soy sauce, hoisin sauce, Splenda, and 2 tablespoons water in a small bowl and stir until smooth. Set aside.

Pour the oil into a wok or stir fry pan and place the pan over high heat. Add the garlic and stir it around the pan until the oil is hot and the garlic sizzles, about 30 seconds. Do not let it burn. Stir the chicken mixture again and add it all to the hot oil. Continue stirring until the chicken is almost done, 1 to 2 minutes.

Remove and discard the garlic. Reduce the heat to medium and stir in the soy sauce mixture. Continue stirring until the ingredients are well blended. Add the cashew nuts and stir another 30 seconds. Drizzle with sesame seed oil and give a couple of big turns with a spatula. Serve immediately.

Comments

[mistresshuette.livejournal.com]

Why do you need to add the not/Starch or any cornstarch? This recipe sounds like it will be good without any thickeners.