*Picture doesn't have cashews
Cashew Chicken Stir Fry
Author: Kristen Duke
Recipe type: Main Dish
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 6
Add as much chicken, broccoli, carrots, cashews as you like, it’s a very versatile recipe
Ingredients
- 2 tablespoons cornstarch
- ⅔ cup chicken broth
- 3 tablespoons soy sauce
- ½ teaspoon fresh or ground ginger
- 2 tablespoons vegetable oil
- 2-3 skinless, boneless chicken breasts, cubed
- ½ cut chopped carrots
- 1 cup broccoli spears
- 1 (8 ounce) can sliced water chestnuts,drained
- ⅔ cup cashews
- 2 cups cooked rice
Instructions
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce and ginger; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the carrots, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
- Serve over rice
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