
How To Make Cashew Chicken Stir Fry
Serves:
Ingredients
For the Stir Fry:
- 1tbspvegetable oil,divided use
- 2zucchini,small, quartered lengthwise then sliced into 1 inch pieces
- 1cupmushroom,quartered
- 1onion,coarsely chopped
- 1lbchicken breasts,boneless skinless, cut into 1 inch pieces
- ½tspsalt
- ÂĽtsppepper
- 2clovesgarlic,minced
- â…“cupcashews,roasted, unsalted or low sodium
For the Sauce:
- â…“cupchicken broth,or water
- 1tbspsoy sauce
- 1tbsphoisin sauce
- 1tspsesame oil
- 1tspsugar
- 2tspcorn starch
Instructions
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Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
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Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
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Remove the vegetables from the pan, place on a plate and cover to keep warm.
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Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
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Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
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Add the garlic to the pan and cook for 30 seconds.
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While the chicken is cooking, prepare the sauce.
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In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
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Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
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Stir in cashews and serve immediately, over rice if desired.
Nutrition
- Calories:Â 363.41kcal
- Fat:Â 21.05g
- Saturated Fat:Â 4.51g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 10.25g
- Polyunsaturated Fat:Â 4.45g
- Carbohydrates:Â 15.60g
- Fiber:Â 2.30g
- Sugar:Â 7.30g
- Protein:Â 28.92g
- Cholesterol:Â 73.29mg
- Sodium:Â 686.83mg
- Calcium:Â 47.12mg
- Potassium:Â 735.24mg
- Iron:Â 2.33mg
- Vitamin A: 37.26µg
- Vitamin C:Â 20.80mg
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