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Cashew Chicken Stir Fry

chef.jackson's picture
Ingredients
  Fresh pea pods/Frozen pea pods- one 6-ounce package, thawed and halved 2 Cup (32 tbs)
  Cold water 2⁄3 Cup (10.67 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 2 Teaspoon
  Chicken bouillon granules 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated ginger root 2 Teaspoon
  Carrots 2 , bias-sliced 1/8 inch thick
  Green onions 3 , sliced
  Boneless, skinless chicken breast halves 9 Ounce, cut into bite-size strips (3 Breast Halves)
  Cashews 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a bowl place together water, soy sauce, cornstarch, and bouillon granules.
2) Stir the soy sauce mixture until well mixed.

MAKING
3) In a wok, heat oil and sauté ginger and garlic for 30 seconds.
4) Stir in carrots for 2 minutes more.
5) Add onions and stir-fry for 1 minute.
6) Take out the vegetable out of the wok.
7) In the same wok, heat oil and stir-fry chicken for 3 minutes or until tender.
8) Stream in the soy sauce mixture and cook stirring continuously until thickened.

FINALIZING
9) Transfer the vegetables in the wok and cook for 5 minutes more or until heated through.
10) Add the cashew nuts to the chicken mixture.

SERVING
11) Serve hot with rice if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 102

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 37 mg12.3%

Sodium 493.5 mg20.6%

Total Carbohydrates 19 g6.5%

Dietary Fiber 4 g16.2%

Sugars 6.3 g

Protein 21 g42.3%

Vitamin A 127.4% Vitamin C 95.5%

Calcium 7.2% Iron 20.8%

*Based on a 2000 Calorie diet

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Cashew Chicken Stir Fry Recipe