Quick & Easy Cashew Chicken
- Ready In:
- 16mins
- Ingredients:
- 9
- Yields:
-
1 Lg plate
- Serves:
- 3-4
ingredients
- 453.59-680.38 g boneless skinless chicken breast
- 1 small onion
- 226.79 g can Chinese vegetables, drained (baby corn, water chestnuts, bean sprouts, bamboo shoots)
- 269.32 g can Planter's fancy cashews
- 35.43 g package McCormick's chicken stir-fry seasoning packet
- 0.75 ml garlic powder
- 0.75 ml onion powder
- 0.25 ml cumin powder
- sesame oil
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Sara Westhead
Smith's
A mom to a toddler and a 6yro, and a wife of nearly 8 yrs, we're a pretty busy household that is trying to eat heality on a budget.
After living in China for a couple of years, I've adopted a preference for Asian cuisine. In fact, if I'm cooking, it's likely to be a favourite Chinese dish like Sweet & Sour or Cashew Chicken. I also love to make desserts and am becoming famous for my Dirt Cake - which is actually a recipe I got from my aunt's friend.