Cashew Chicken Stir-Fry

by 30MinuteMeals
Prep: 15m
Cook: 15m
poultry
Cashew Chicken Stir-Fry - Image

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Ingredients
Servings:6
2tbspcornstarch
1tbspbrown sugar
1 1/4cupchicken broth
2tbspsoy sauce
3tbspcanola oil
1 1/2lbboneless skinless chicken breasts
1/2lbmushrooms
1green pepper
8ozwater chestnuts
1 1/2tspfresh ginger
4green onions
3/4cupsalted cashews
cooked rice
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the sauce

    Whisk the cornstarch, brown sugar, chicken broth, and soy sauce together until smooth. Set aside.

  1. 2

    Stir-fry the chicken

    Cut the chicken breasts into 1-inch pieces. Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Stir-fry the chicken until no longer pink and cooked through to 165F. Remove from the pan and set aside.

  2. 3

    Cook the vegetables

    Slice the mushrooms, cut the green pepper into strips, drain the water chestnuts, and grate the ginger. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Stir-fry the mushrooms, green pepper, water chestnuts, and ginger until the pepper is crisp-tender, 3 to 5 minutes.

  3. 4

    Build the sauce

    Slice the green onions. Stir the broth mixture again and add it to the pan along with the green onions. Bring to a boil, then cook and stir until the sauce thickens, 1 to 2 minutes.

  4. 5

    Finish and serve

    Stir the chicken and cashews back into the pan and heat through. Serve over hot cooked rice.

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Cashew Chicken Stir-Fry

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 2 tbsp cornstarch
  • 1 tbsp brown sugar
  • 1 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 3 tbsp canola oil
  • 1 1/2 lb boneless skinless chicken breasts
  • 1/2 lb mushrooms
  • 1 green pepper
  • 8 oz water chestnuts
  • 1 1/2 tsp fresh ginger
  • 4 green onions
  • 3/4 cup salted cashews
  • cooked rice

Instructions

  1. Mix the sauceWhisk the cornstarch, brown sugar, chicken broth, and soy sauce together until smooth. Set aside.
  2. Stir-fry the chickenCut the chicken breasts into 1-inch pieces. Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Stir-fry the chicken until no longer pink and cooked through to 165F. Remove from the pan and set aside.
  3. Cook the vegetablesSlice the mushrooms, cut the green pepper into strips, drain the water chestnuts, and grate the ginger. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. Stir-fry the mushrooms, green pepper, water chestnuts, and ginger until the pepper is crisp-tender, 3 to 5 minutes.
  4. Build the sauceSlice the green onions. Stir the broth mixture again and add it to the pan along with the green onions. Bring to a boil, then cook and stir until the sauce thickens, 1 to 2 minutes.
  5. Finish and serveStir the chicken and cashews back into the pan and heat through. Serve over hot cooked rice.

Notes & Tips

Two things make or break this one. First, don't overcook the pepper - you want it crisp-tender, still with some snap, not soft. Pull it while it still has bite. Second, that cornstarch slurry is what gives you a glossy, clingy sauce instead of a watery one, so whisk it smooth before it goes in and give it a second stir right before you pour, since cornstarch settles fast. Chicken thighs work if you prefer dark meat, just add a couple minutes. Peanuts sub fine for cashews in a pinch. Start your rice before anything else and the whole thing lands on the table in half an hour.