Chicken-Cashew Stir-Fry

Submitted by CaliforniaJan

"A Cooking Light version of this Asian classic."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 6

ingredients

• 1⁄2 cup reduced-sodium fat-free chicken broth
• 3 tablespoons oyster sauce (such as Kame)
• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 2 teaspoons rice vinegar or 2 teaspoons white wine vinegar
• 1⁄2 teaspoon salt
• 2 tablespoons oil, divided
• 1 cup green onion, chopped and divided
• 1 small onion, cut into 8 wedges
• 1 cup red bell pepper, julienne-cut into 3 x 1/4-inch pieces
• 1⁄2 cup carrot, diagonally sliced
• 1 cup mixed mushrooms, sliced
• 1 cup snow peas
• 1 lb chicken thigh, boned and skinned, cut into bite-size pieces
• 1⁄4 cup canned pineapple chunks in juice, drained
• 1⁄3 cup cashews
• 1⁄2 - 1 teaspoon crushed red pepper flakes
• 6 cups hot cooked long-grain rice

directions

1. Combine first 7 ingredients (through salt) in a small bowl; set aside.
2. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
3. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
4. Add bell pepper and carrot; stir-fry 2 minutes.
5. Add mushrooms and peas; stir-fry 2 minutes.
6. Remove vegetable mixture from pan. Keep warm.
7. Heat 1 tablespoon oil in pan over medium-high heat.
8. Add chicken; stir-fry 5 minutes.
9. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
10. Stir in 1/2 cup green onions.
11. Serve with rice.

Reviews

[GibbyLou]

This was very good. We especially enjoyed the bit of kick from the red pepper. I used boneless chicken breasts and celery. Did not use mushrooms or pineapple just due to personal preference. I used sugar snap peas instead of snow peas. I did not have oyster sauce, so just used hoisin sauce. Will definitely make this again. Thanks for sharing!

 

[Bayhill]

Delicious! This stir-fry is truly restaurant quality. I made this as written except that I was very generous with my vegetable measurements, using more than called for in the recipe. I used a mix of white, shiitake, and cremini mushrooms and omitted the salt in the broth mixture. I had everything cut up and ready to go before starting to cook, so this dish went together in a hurry. My family loved this and gave it 2-thumbs up. Thank you for sharing this fantastic recipe...it is a keeper!! *Made for ZWT6 Xtra Hot Dishes*

 

[Jubes]

* Reviewed for ZWT6 WHine and Cheese Gang* Delicious! My family voted and gave you ten stars out of 5! Very, very good stir-fry. A lovely mild sauce with loads of veges....just the way I like it. I didn't add the 1/2 teaspoon of salt and didn't miss the salt at all. Perfect recipe with clear instructions. I used gluten-free Stock and sauces to make this meal gluten-free suitable. Thanks for a great dinner Jan :) Photo also to be posted.

 

[rpgaymer]

I really enjoyed this. The sauce was really tasty, and I added fish sauce instead of soy sauce for more of that sweet, "fishy" flavor. I loved the pineapples and mixed mushrooms in this as well. I served everything over ramen- yum. [Made & Reviewed for PAC]

 

[Karen Elizabeth]

Very much enjoyed, as always, the whole trick is in preparation and then it goes quickly. I omitted the mushrooms since I'm not wild about them, and I served on Chinese noodles since we've been eating a lot of rice recently and felt like a change. Oh, I didnt add the extra salt! Lovely recipe, thanks for sharing, Jan, made for PRMR tag game