Cashew Stir-Fry Chicken
Servings 4
INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon crushed chili flakes (optional, or adjust to heat level)
3 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, thinly sliced
4 green onions, sliced
1-1/2 teaspoons grated fresh gingerroot
1 (8 ounce) can sliced water chestnuts, drained
3/4 to 1cup salted cashews
INSTRUCTIONS:————————————-
In a small bowl whisk the cornstarch with brown sugar, chicken broth and soy sauce until smooth; set aside.
In a large skillet or wok stir-fry the chicken and chili flakes (if using) in 2 tablespoons of oil until no longer pink; remove to a bowl or plate and keep warm.
In the same skillet stir-fry the mushrooms, green bell pepper, green onions and ginger in remaining 1 tablespoon of oil (can use a little more oil if desired) until green pepper is crisp-tender (about 4-5 minutes).
Stir in the cooked chicken, water chestnuts and cashews; heat through.
Stir broth mixture and add to the pan; bring to a boil and cook stirring for 1-2 minutes or until thickened.
Serve with hot cooked rice.
Posted on www.recipezazz.com
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Tags: chicken breast
The chili and ginger in this recipe give it just the right zip. We loved it. We love spice so I was a bit heavy handed with the chili Flakes. Sorry Kitt I thought I had a can of water chestnuts in mycupboard but it ended up being sliced Bamboo shoots – They have quite a different flavor so I didnwant to use them. Then Ithought “Aha”Hearts of Palm have a very similar flar so I used them – The whole recipe was great. Thanks for a lovely dinner served with basmati rice steamed green beans and carrots.