Chicken and Cashew Stir-Fry

"Yumm, chicken and cashews for dinner. 30 mins or less start to finish."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by breezermom photo by breezermom
photo by LifeIsGood photo by LifeIsGood
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
25mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Chop scallions, separating white and green parts.
  • Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
  • Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
  • Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
  • Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  • Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
  • Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

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Reviews

  1. Totally delicious! Added green beans and used dried ginger in place of fresh. Accidentally overdid it on the cornstarch and therefore had less sauce, but still fantastic!
     
  2. Excellent stirfry and also very easy to prepare. I prepped all of the ingredients beforehand, and then the actual cooking time was speedy quick. The sauce is plentiful and very tasty...just a hint of sweetness and spice. I might omit the sugar next time because I think the sauce would still be delicious. There is a lot of sauce so I recommend serving this strifry atop rice. Also, as a personal preference, I am going to halve the amount of ginger next time. Using chicken thighs kept the chicken nice and tender (doesn't have the tendency to dry out like chicken breasts). Thank you for a yummy, easy recipe! P.S. I had made some steamed broccoli as a side dish and decided to toss it into the stirfry. It was great!
     
  3. Makes lots of tasty sauce so it's perfect for serving over rice or noodles. Enough sauce to easily add/vary the vegetables - broccoli, bean sprouts, water chestnuts, celery, mushrooms, snow peas, baby peas, broccoli slaw mix. Good recipe to change up.
     
  4. More like a 4 1/2. Easy and quick go-to meal on a busy night, and it's transformed into almost a new dish simply by changing the vegetables. I did find it to be just a tad too salty for my tastes, so using low-sodium soy is a good option here. <br/><br/>Unfortunately I didn't have any fresh ginger on hand when I made this, so I used powdered -- on step 5 when the ginger goes in with the vegetables, I also threw in 1/8 cup of water and partially covered the pan. The water rehydrated the ginger and steamed the vegetables at the same time, and it was great in a pinch. (Note: I steamed the veggies for only 3 minutes, and then I uncovered the pan.)<br/><br/>Great meal. Will definitely make again.
     
  5. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013 tag game and we weren't dissapointed. I used chicken thighs, cut down on the ginger a little and added some snow peas. Easy, delicious and quick! Thank you for a wonderful dish.
     
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Tweaks

  1. Very delicious flavor! I prepped everything before hand because once you start, the process is very quick. I added broccoli as well when I put the peppers, ginger, etc. in. As well I didn't have fresh ginger so I used ground ginger instead. I served it over rice which was good, but will make more of the sauce next time. Overall great recipe and will definitely make again!
     
  2. Extremely good, served it to our house-guests last night, they are not accustomed to stir-fries and were pleasantly surprised! I added extra veg .. I had baby corn and snow peas, so added them in, and used a green bell-pepper, didn't have a red one. The spice is just right, pleasantly hot, and the chicken was very tender. I served this over egg noodles, and we enjoyed an excellent supper. Oh! I used sesame oil instead of the vegetable oil! Very nice, Annacia, thank you!
     

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