Stir-Fry Chicken With Cashews
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Stir-Fry Chicken With Cashews
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
Ingredients
Scale
Ingredients For The Marinade
- ½ cup less sodium soy sauce
- 1/8 cup rice vinegar
- 1/8 cup dry sherry
- 2 tablespoons fresh ginger, chopped
- 3 medium cloves garlic, crushed
Ingredients For The Stir-Fry
- 1 pound boneless, skinless chicken breast, cut up into small bite size chunks
- 2 teaspoon sesame oil
- 1 medium red bell pepper, cut in strips
- 1 onion, diced
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cashews
- 2 green onions, sliced
Instructions
To Marinate Chicken
- In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.
To Stir-Fry-Chicken
- Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.
Notes
- Make sure your wok or skillet is very hot before adding ingredients.
Nutrition
- Serving Size: 4
- Calories: 367
- Sugar: 4
- Sodium: 1449
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 40
- Cholesterol: 96
I make stir fry chicken pretty often but never used cashews before. So I appreciate how detailed this recipe is!
Jasmine Hewitt recently posted…5 Ways To Show Your Husband You Love Him
I love making stir fry and am always looking for new things to add to it and new recipes to spice it up! Thanks so much for this awesome recipe. Just one question, why does the wok need to be hot before I add the ingredients?