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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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