Recipe by Sara Westhead
A simple way to make this popular restaurant dish at your home. I sort of invented it by experimenting at home and it has become my husbands absolute favourite! If you'd prefer it spicy, just add some crushed red pepper along with the garlic, onion and cumin.
Top Review by ellie_
This was quick and easy but I think the cooking time for chicken needs to be longer than indicated. I used boneless chicken thighs instead of chicken breasts (because I bought the wrong package) and it turned out okay, but I needed to cook the chicken longer. I also couldn't find McCormick's chicken stir-fry seasoning, so I used "sun bird stir fry seasoning" and I added one green pepper. But all in all it is a good quick recipe a middle-of-the-week meal.
- 1 -1 1⁄2 lb boneless skinless chicken breast
- 1 small onion
- 1 (8 ounce) can Chinese vegetables, drained (baby corn, water chestnuts, bean sprouts, bamboo shoots)
- 1 (9 1/2 ounce) can Planter's fancy cashews
- 1 (1 1/4 ounce) package McCormick's chicken stir-fry seasoning packet
- 3 dashes garlic powder
- 3 dashes onion powder
- 1 dash cumin powder
- sesame oil
Directions See How It's Made
- Dice chicken into small pieces, approx 1/2" to 3/4" cubed.
- Cut up onion into small pieces.
- Heat wok at high heat on stove, add a small amount of sesame oil to coat bottom of pan.
- When oil is hot, begin browning chicken by stirring continuously with chopped onion, garlic, onion and cumin.
- When cooked through, remove from pan and set aside.
- In same pan (you do not need to clean it!), empty can of vegetables into pan and stir fry for about 2 minutes.
- Then, return chicken and onion mixture to pan.
- Add seasoning packet and just enough water to dissolve.
- Stir fry for three minutes.
- Serve with steamed white rice.