Cashew Chicken Stir Fry

I love anything with cashews and sesame oil in it, so this is my favorite stir fry that I have made so far. It would be tasty without the cashews for those who have nut allergies as well, but I do think that chicken and cashews go together like rama lama lama ke ding a de dinga a dong.

Name that movie! I can’t believe I even have to ask, but hey, maybe there is one person who has never watched it.

Ingredients Needed:

1 1/2  tbsp cornstarch
1 tbsp sugar
1 tbsp chicken stock
3 tbsp of soy sauce
1 tsp sesame oil
fresh ginger, peeled and sliced, about one inch off the root
2 cloves of garlic, sliced
1 lb chicken breast, chopped
1 cup toasted cashews
one red peppers
2 cups of snow peas

Your choice of noodles

In small bowl, whisk together soy sauce, cornstarch, sugar,and sesame oil, set aside until needed.

Take the tablespoon of oil and fry the ginger, garlic and chicken together, until the chicken is well browned and cooked through.

Add in your veggies, cover and steam for 2-3 minutes until tender-crisp.

Take the soy mixture and add to the vegetables, stirring until the soy mixture thickens slightly, 1-2 minutes.

Serve alone or over pasta or vermicelli noodles.

Cashew Chicken Stir Fry
Healthy and fast, this stirfry is perfect for a family dinner during the week.
Author:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ tbsp cornstarch
  • 1 tbsp sugar
  • 1 tbsp chicken stock
  • 3 tbsp of soy sauce
  • 1 tsp sesame oil
  • fresh ginger, peeled and sliced, about one inch off the root
  • 2 cloves of garlic, sliced
  • 1 lb chicken breast, chopped
  • 1 cup roasted cashews
  • one red peppers
  • 2 cups of snow peas
  • Your choice of noodles
Instructions
  1. In small bowl, whisk together soy sauce, cornstarch, sugar,and sesame oil, set aside until needed.
  2. Take the tablespoon of oil and fry the ginger, garlic and chicken together, until the chicken is well browned and cooked through.
  3. Add in your veggies, cover and steam for 2-3 minutes until tender-crisp.
  4. Take the soy mixture and add to the vegetables, stirring until the soy mixture thickens slightly, 1-2 minutes. Add in the cashews, warm slightly.
  5. Serve alone or over pasta or vermicelli noodles.

 

 

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