Cashew Stir-Fry Chicken
Created by KittenCal on November 24, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #3007
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 1/4 cups chicken broth
- 2 tablespoons soy sauce
- 1 1/2 pounds boneless skinless chicken breasts (cubed)
- 1/2 teaspoon crushed chili flakes (optional, or adjust to heat level)
- 3 tablespoons oil (canola oil, divided)
- 1/2 pound sliced fresh mushrooms
- 1 small green bell pepper (thinly sliced)
- 4 green onions, sliced
- 1 1/2 teaspoons grated fresh gingerroot
- 3 garlic cloves, minced
- 1 can (8 ounce) sliced water chestnuts (drained)
- 3/4 to 1 cup salted cashews
How to Make
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Step 1: In a small bowl whisk the cornstarch with brown sugar, chicken broth and soy sauce until smooth; set aside.
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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.
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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.
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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.
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Step 5: Serve with hot cooked rice.
Nutritional Facts
- 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