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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cashew Chicken Stir-Fry Recipe

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This recipe for Cashew Chicken Stir-Fry is from The Estey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil, divided
3/4 lb skinless, boneless chicken breasts, cut into strips
2 tsp minced fresh ginger
1 tbsp. minced fresh garlic
1/4 tsp. crushed red pepper flakes
4 cups raw vegetables
1 cup water
1 packet Knorr or Bovril chicken bouillon (or 1 tsp stock mix)
1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 cup roasted cashews
Directions:
Directions:
Heat half of the vegetable oil in a wok or large skillet set over medium-high heat. Add in the chicken and stir-fry 3 to 4 minutes or until just cooked through. Remove chicken to a bowl; set aside.

Add the remaining oil to the pan and stir fry the ginger, garlic, red pepper flakes and vegetables for about 1 minute. Stir in the water and bouillon. Cover and let steam for 2 to 3 minutes or until the vegetables are tender-crisp.

Return the chicken to the pan. Stir together the soy sauce and cornstarch and add to the pan. Cook, stirring, until thickened, about 1 minute. Sprinkle the roasted cashews and serve over noodles or rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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