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CASHEW CHICKEN STIR FRY Recipe

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This recipe for CASHEW CHICKEN STIR FRY is from TIME TO EAT!, 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:  
For the Cashew Chicken:
1¼ lbs. boneless skinless chicken breasts (2 lg.)
2 Tbsp. cornstarch
¼ tsp. kosher salt
¼ tsp black pepper
1½ Tbsp. canola oil
3 med. red bell peppers seeded, cut to bite-size
1 lg. head of broccoli cut into florets (4 c.)
6 med. green onions thinly sliced
⅔ c. dry roasted unsalted cashews
Cooked brown rice or quinoa for serving

For the Sauce:
¼ c. reduced-sodium soy sauce
3 Tbsp. seasoned rice vinegar
2 Tbsp. honey plus additional to taste
1 Tbsp. freshly grated ginger
2 cloves garlic minced (2 tsp.)
¼-½ tsp. red pepper flakes plus additional to taste

Directions:
Directions:
Cut chicken into bite-size pieces. In a small bowl, toss chicken pieces with cornstarch, salt, and pepper. Heat the oil in a large skillet over medium high. Once oil is hot and shiny, add chicken mixture and sauté for 4 minutes until lightly browned. Add bell pepper, broccoli, and green onions. Continue sautéing until chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds. While chicken and vegetables are cooking, prepare sauce. In a small bowl, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Add more honey and/or red pepper flakes if desired. Pour sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

 

 

 

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