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Spicy Cashew Chicken Stir Fry

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  Reduced sodium chicken broth 3⁄4 Cup (12 tbs)
  Dry sherry 8 Teaspoon (3 Tablespoon Plus 2 Teaspoon)
  Reduced sodium soy sauce 3 Tablespoon
  Cornstarch 5 Tablespoon (1 Tablespoon Plus 2 Teaspoon)
  Chili 1 Tablespoon
  Peanut oil 3 Teaspoon
  Chicken tenders 1 Pound
  Onion 1 , chopped
  Grated peeled ginger 1 Tablespoon
  Broccoli 1⁄2 Bunch (50 gm), cut into florets
  Water 1⁄4 Cup (4 tbs)
  Unsalted cashews 1⁄4 Cup (4 tbs), coarsely chopped

1 Whisk together the broth, sherry, soy sauce, cornstarch, and chili-garlic paste in a bowl until smooth; set aside.
2 Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate; cover to keep warm.
3 Heat the remaining 1 teaspoon oil in the same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1986 Calories from Fat 930

% Daily Value*

Total Fat 104 g159.6%

Saturated Fat 20.4 g102.1%

Trans Fat 0 g

Cholesterol 186 mg62%

Sodium 4328.8 mg180.4%

Total Carbohydrates 183 g61%

Dietary Fiber 16.2 g64.6%

Sugars 13.2 g

Protein 81 g162.2%

Vitamin A 95.2% Vitamin C 114.8%

Calcium 20.6% Iron 63.1%

*Based on a 2000 Calorie diet

Spicy Cashew Chicken Stir Fry Recipe