Week 4: Cashew Chicken

The Recipe
450g chicken in strips
1 dl orange juice
1/2 dl honey
1/2 dl soy sauce
1/2 tbsp cornstarch
1/2 tsp ginger
1/2 tsp garlic powder
1/4 tsp pepper
2 tbsp oil, divided
2 spring onions, chopped
1 large carrot, sliced
1 bell pepper, sliced
1 dl cashew nuts

In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings. In a wok heat 1 tbsp oil until very hot. Stir-fry vegetables for 4-5 minutes until the onions become fragrant. Remove from wok.

Heat the rest of the oil until very hot and stir-fry chicken until browned and tender. Add vegetables, cashews and sauce mixture. Continue cooking until sauce thickens.

Serve with rice.

The Verdict
A nice alternative to the traditional stir-fry. The sauce gives it a nice touch, and I loooooove cashews! I found it easier to make in a large pan rather than a wok, as it's easier to stir-fry the chicken evenly.

Tastes great the second day as well :)