The Best Cashew Chicken Stir Fry

A very simple but tasty stir fry good on rice or noodles.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts, cut into bite size pieces
•  Chinese five spice powder
• 2  dried Thai chiles, crushed
• 1  teaspoon  sesame oil
• 1  teaspoon  vegetable oil
• 1  bok choy, chopped
• 1  carrot, chopped
• 1  medium onion, sliced
• 1  cup snow peas
• 1  cup button mushroom, quarterd
• 0.5 (8 ounce) can water chestnuts
• 1  chunk ginger (grated or chopped finely)
• 2  garlic cloves, thinly sliced
• 3  green onions
• 3⁄4 cup  whole unsalted cashews
• 1  cup chicken broth
• 1⁄4 cup hoisin sauce
• 2  cups white rice, cooked
• 2  teaspoons cornstarch

Directions

1. Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
2. Add garlic and ginger 1/2 way through cooking chiken.
3. Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
4. Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
5. Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.