The Best Cashew Chicken Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very simple but tasty stir fry good on rice or noodles. Ingredients:
2 boneless skinless chicken breasts, cut into bite size pieces |
chinese five spice powder |
2 dried thai chiles, crushed |
1 teaspoon sesame oil |
1 teaspoon vegetable oil |
1 bok choy, chopped |
1 carrot, chopped |
1 medium onion, sliced |
1 cup snow peas |
1 cup button mushroom, quarterd |
0.5 (8 ounce) can water chestnuts |
1 chunk ginger (grated or chopped finely) |
2 garlic cloves, thinly sliced |
3 green onions |
3/4 cup whole unsalted cashews |
1 cup chicken broth |
1/4 cup hoisin sauce |
2 cups white rice, cooked |
2 teaspoons cornstarch |
Directions:
1. Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
2. Add garlic and ginger 1/2 way through cooking chiken.
3. Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
4. Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
5. Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.
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