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Cashew Chicken Stir-Fry Recipe

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This recipe for Cashew Chicken Stir-Fry, by , is from Montana's 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!

Hunter Andreola


1 lb chicken breast sliced into 1 long, thin strips
cup cashews
2 TBS soy sauce (or coconut aminos)
2 TBS Mirin
1 TBS honey
1 TBS hoisin sauce
1 tsp sesame oil
1 TBS peanut oil
Stir Fry Sauce:
cup chicken broth
3 TBS hoisin sauce
2 TBS soy sauce (or coconut aminos)
1 TBS Mirin
1 TBS honey
tsp garlic powder
tsp onion powder
tsp ground ginger
1 TBS cornstarch
TBS water
2 cups broccoli florets chopped
1 large green pepper julienned
1 large red pepper julienned
1 cup shelled edamame
1 TBS Peanut Oil
Garnishes: Green onions sesame seeds, etc.

Mix together soy sauce, mirin, honey, hoisin sauce and sesame oil.
Put cut chicken and sauce together in a plastic back or glass Tupperware let sit for 15-30 minutes at room temperature or longer in the refrigerator.

In a small mixing bowl combine chicken broth, hoisin sauce, soy sauce, mirin, honey garlic powder, onion powder and ground ginger. Whisk to combine and set aside. (Do NOT add corn starch and water yet!)

Pour marinated chicken into a colander to drain excess marinade.
Heat 1 TBS oil in a wok or fry pan over medium-high heat.
Add drained chicken pieces to the oil in the pan and cook over medium-high heat for about 3-5 minutes, or until the chicken is well-browned on one side.
After the chicken is browned, use a spatula and flip it over.
Add the cashews and cook, stirring occasionally, until the chicken and cashews are nicely browned.
Transfer mixture from the pan to a medium bowl and set aside.

In a large Wok or fry pan, heat 1 TBS peanut oil.
Add julienned peppers and cook over medium-high heat for 2-4 minutes or until they just start to become soft.
Add broccoli and edamame and cook for another 3-5 minutes until the vegetables are slightly browned.
Add stir fry sauce and cashew/chicken mixture to the vegetables and continue cooking for 1-2 minutes.
In the container you mixed your sauce, add 1 TBS corn starch and TBS water and mix with a fork until combined.
Make a hole in the middle of your stir fry and pour the cornstarch mixture into the pan.
Stir quickly to evenly distribute the cornstarch in the sauce.
Cook for another 2-3 minutes until the sauce has thickened.
Serve immediately over rice, noodles, etc

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 minutes




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