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Cashew Chicken Stir-Fry

Here's how you make Cashew Chicken Stir-Fry
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  • Servings: 4
  • Prep: 25m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound chicken thighs (skinless, boneless, cut into 1/2-inch cubes)
  • 1 tablespoon garlic, minced
  • 2 teaspoons soy sauce (regular or dark)
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon vinegar (rice wine vinegar or dry sherry, don't use rice vinegar)
  • 2 tablespoons vinegar (rice wine vinegar TOTAL- 2 tablespoons plus 1 teaspoon)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chicken broth
  • 2 tablespoons oil (peanut oil or vegetable oil use only oils with a high smoke point, such as grapeseed)
  • 2 tablespoons minced ginger
  • 1/2 cup sugar snap peas (strings removed, pods left whole)
  • 1/2 cup carrots (sliced 1/4 inch thick)
  • 1/2 cup celery (sliced 1/4 inch thick)
  • 1/2 cup cashew nuts (unsalted nuts, if using raw cashews, toast them in a dry skillet for a minute or two prior to tossing them into the stir-fry)
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: In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.

  • Step 2: In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.

  • Step 3: Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not cooked through, about 1 minute.

  • Step 4: Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute.

  • Step 5: Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute. Serve immediately.

We hope you enjoy this recipe!

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