Cashew Stir-Fry Chicken
Recipe: #3007
November 24, 2011
Categories: Chicken, Mushrooms, Asian, Chinese, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"A KC favorite! I make this using boneless chicken thighs in place of the breast either will work fine"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (469.7 g)
- Calories 435.9
- Total Fat - 16.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 144.6 mg
- Sodium - 22860.2 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.7 g
- Sugars - 9.3 g
- Protein - 54.2 g
- Calcium - 95.4 mg
- Iron - 2.4 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl whisk the cornstarch with brown sugar, chicken broth and soy sauce until smooth; set aside.
Step 2
In a large skillet or wok stir-fry the chicken and chili flakes (if using) in 2 tablespoons of oil until no longer pink; remove to a bowl or plate and keep warm.
Step 3
In the same skillet stir-fry the mushrooms,green bell pepper, green onions and ginger in remaining 1 tablespoon of oil (can use a little more oil if desired) until green pepper is crisp-tender (about 4-5 minutes) add in garlic the last 2 minutes of cooking time.
Step 4
Stir in the cooked chicken, water chestnuts and cashews; heat through. Stir broth mixture and add to the pan; bring to a boil and cook stirring for 1-2 minutes or until thickened.
Step 5
Serve with hot cooked rice.
Tips
No special items needed.
1 Reviews
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