Chicken Cashew
A flavorful chicken and veggie stir fry with cashews served over rice. An all-in-one skillet meal perfect for a weeknight, but fancy enough for a Sunday dinner. I always double or triple this recipe because leftover Chinese food one of the best things ever. www.mostdeliciouslife.com
Equipment
- 1 Wok or large skillet
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 2 Tbsp oil
- 1 small sweet onion, cut into 1-inch thin strips or may replace with green onions
- 1-2 cups mushrooms, sliced
- 2 Tbsp oil
- 2 tsp minced garlic
- 1 Tbsp fresh grated ginger
- 4 cups cabbage, thinly sliced or shredded I always buy a cabbage coleslaw mix that includes carrots.
- other veggies you like - green beans, bell peppers, zucchini, celery etc
- ½-1 cup cashews, I use salted
- cooked rice for serving
Sauce
- 1 tsp cornstarch
- ¼ cup soy sauce
Instructions
- Get your rice cooking first so it is ready to go.Next, begin by slicing the chicken into 1-2 inch slices. Place in a medium sized bowl or Ziploc bag. Add in the 2 Tbsp soy sauce and 1 Tbsp cornstarch. Stir up if it's in a bowl or squeeze and manipulate the bag till it's well blended. Set aside.
- Prep all your veggies by slicing, dicing and chopping. Cut up the mushrooms, onions, carrots, zucchini, green beans, bell peppers, cabbage and whatever else you like. Set aside. **If you choose to use green beans and bell peppers, we recommend blanching them before stir frying them. They need a little more cooking time. You don't HAVE to blanch them, just expect them to have a good crunch. Boil a few cups of water in a small pot. Once there is a hard boil, toss in the beans and peppers. Let them boil for 1 full minute. Remove them and set aside to stir fry later.
- Prep the garlic by peeling the cloves and mincing. Or use bottled, minced garlic. Prep the ginger by grating on a micro plane. Set aside.
- Heat a large skillet or wok on medium-high heat. Drizzle in 1-2 Tablespoons of oil. Add in the chicken and stir fry till mostly done. Add in the mushrooms and sweet onions. If you are using green onions instead, save them to add in later with the cabbage.
- Remove the chicken and mushrooms to a plate. Set aside.
- Add 1-2 Tablespoons of oil to the hot wok or skillet. Carefully add the garlic and ginger to the hot oil. Stir fry for about a minute.
- Add in all the veggies you desire. Stir fry with the garlic and ginger for about 5 minutes. Or until cabbage is crisp-tender.
- Prep the sauce while the veggies are cooking. Whisk together with a fork or small whisk 1 teaspoon of cornstarch and ¼ cup of soy sauce.
- Add the chicken and mushrooms back into the wok with the veggies. Stir fry all together. Drizzle the sauce over the top.
- Add the cashews in and stir fry over medium high heat till the sauce thickens.
- Serve over hot rice.