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Chicken and Cashew Stir Fry

Here's how you make Chicken and Cashew Stir Fry
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  • Servings: 5
  • Prep: 30-60m
  • Cook: 10-15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • Chicken and Marinade:
  • 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into 1/2 to 3/4-inch bite size pieces (I like to use a mix of dark and white meat)
  • 1 extra large egg (egg white only)
  • 1 1/4 tablespoons soy sauce (low salt)
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil (to saute the chicken)
  • 1 tablespoon peanut oil (canola or vegetable can be substituted; to saute the chicken - do not use olive oil)
  • Cashews:
  • 1/2 cup unsalted whole cashews
  • 1 teaspoon peanut oil (canola or vegetable can be substituted - do not use olive oil)
  • Sauce:
  • 1/2 cup chicken broth (low salt)
  • 2 tablespoons sherry wine
  • 2 tablespoons soy sauce (low salt)
  • 2 teaspoons sugar
  • 1 teaspoon corn starch
  • Vegetables:
  • 1 small red bell pepper, very thin sliced in 2-inch pieces
  • 1/2 cup scallions, diced (white and green parts)
  • 1(4 ounce) can water chestnuts, julienned
  • 1/2 teaspoon red pepper flakes, crushed
  • Garnish (optional):
  • Additional scallions
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: It looks like a lot of work, but it is very easy. Just take it one step at a time - and honestly it doesn't take that long.

  • Step 2: Chicken Marinade ... In a medium size bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set to the side. I like to let it set 30-45 minutes, which gives you time to prepare everything else and also let the chicken come to room temp.

  • Step 3: Cashews ... As the chicken marinates, prepare your cashews. Use the same plan you plan to cook your chicken in (no need to dirty another pan); I prefer a wok or a non-stick pan. Add the oil and bring to medium heat, then, add the cashews and cook 2-3 minutes until golden brown (stirring often). When they are done, transfer to a plate lined with a paper towel to cool. Wipe out the pan.

  • Step 4: Sauce ... In a small bowl or a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes (I crush them right in the palm of my hand), corn starch, and mix well - set to the side.

  • Step 5: Chicken ... This is very quick, so make sure you have everything else done. Heat the pan that you cooked the cashews in to medium high-high heat and add both the sesame and peanut oil. Remove the chicken from the marinade, but use a slotted spoon; you don't want to get extra marinade in the pan. You can also strain the chicken in a colander if you want. Add to the hot oil and saute until golden brown - it won't take more than 4-5 minutes, and don't over cook it.

  • Step 6: Vegetables ... Right before the chicken is done, add the scallions, red pepper, water chestnuts, and cashews, and mix well. Then, add in the sauce and cook just another minute to heat everything up. The pepper will be tender, but still have a little crunch to it and the chicken should be tender and moist.

  • Step 7: Serve ... Family style is how I serve it. Plate the rice on a platter and top with the stir fry. A salad of napa cabbage and an Asian dressing would be a great side or roasted green beans. ENJOY! There are a few steps, but it is all very easy.

We hope you enjoy this recipe!

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