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Cashew Chicken Stir-Fry Recipe

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This recipe for Cashew Chicken Stir-Fry, by , is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom and Logan Bezy

Category:
Category:

Ingredients:  
Ingredients:  
•2 tablespoons vegetable oil, divided
•3 boneless, skinless chicken breasts
•(about 12 ounces), cut into 1/2-inch pieces
•1/4 cup reduced-sodium soy sauce, divided
•2 cloves garlic, minced
•1 teaspoon ground ginger
•2 tablespoons cornstarch
•3 cups broccoli florets
•1 red bell pepper, seeded and diced
•1 1/2 cups chicken broth
•1 tablespoon brown sugar, firmly packed
•2 teaspoons sesame oil
•1/2 cup dry roasted cashews
•Cooked Asian noodles or rice (optional)

Directions:
Directions:
In wok or large skillet heat 1 tablespoon vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink. Transfer chicken to platter; loosely cover to keep warm. Combine cornstarch and remaining 2 tablespoons soy sauce; set aside. Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens. Stir in cashews. Serve over cooked noodles or rice, if desired.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great!

 

 

 

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