Cashew Chicken Stir-Fry
This Asian classic can be made mild or spicy by adjusting the amount of crushed red pepper in the sauce.
1 tablespoon cornstarch
1 tablespoon cold water
1 cup fat-free, low-sodium chicken broth
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1/2 teaspoon powdered tumeric
of ground white pepper, or to taste
TO COMPLETE RECIPE
2 tablespoons canola oil, divided
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 2-inch by 1/2-inch strips
4 cups broccoli florets
1 large red bell pepper, cut into 2-inch by 1/4-inch strips
3 green onions (both green and white parts), cut into 1 1/2-inch strips
1/4 cup whole raw cashews
To prepare sauce, stir cornstarch and water in small bowl or measuring cup until cornstarch is dissolved. Stir in remaining sauce ingredients; set aside.
Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken and cook, stirring constantly, about 5 minutes, or until lightly browned and thoroughly cooked.
Using a slotted spoon, transfer chicken to bowl and cover to keep warm.
Heat remaining 1 tablespoon oil in same pan. Add broccoli; stir constantly, about 2 minutes. Add bell pepper and green onions; continue to cook, stirring constantly, about 3 minutes, or until broccoli and peppers are crisp-tender.
Reduce heat to medium. Stir in sauce and pour over vegetables, stirring about 30 seconds, or until sauce becomes clear and thickens slightly. Stir in chicken and cashews. Taste and adjust seasoning.
Always begin by stir-frying the firmest vegetables first. For cooking, raw cashews are preferable to roasted and salted ones because they absorb the flavors of your recipe better and plump slightly during cooking for a pleasing consistency.
2 teaspoons of jarred minced garlic may be substituted for freshly minced garlic.
Other vegetables may be used, such as snow peas for the broccoli.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat39%
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.