Cashew Chicken Stir-Fry | Midwest Living

Cashew Chicken Stir-Fry

Recipe finder

Cashew Chicken Stir-Fry

0
Login to rate this recipe.
  • Makes: 4 servings
  • Start to Finish 35 mins

Login to save this recipe

Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.

Ingredients

  • 12 ounces skinless, boneless chicken breast halves
  • 1 tablespoon soy sauce
  • Dash ground white pepper
  • 3 tablespoons water
  • 2 tablespoons organic granulated sugar or sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 2 - teaspoons red chili paste
  • 2 tablespoons canola oil or cooking oil
  • 1 small red onion, halved lengthwise and thinly sliced
  • 6 green onions, bias-sliced into 2-inch pieces
  • 4 cloves garlic, minced
  • 1 8 - ounce can sliced water chestnuts, drained
  • 1 -2 large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
  • 1 cup lightly salted roasted cashews
  • 2 cups hot cooked jasmine, basmati or white rice

Directions

  1. Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.
  2. For sauce: In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.
  3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.
  4. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.

Nutrition Facts

(Cashew Chicken Stir-Fry)

Servings Per Recipe 4, fiber (g) 3, Potassium (mg) 544, sugar (g) 11, calcium (mg) 71, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1576, vit. A (IU) 437, sat. fat (g) 4, vit. C (mg) 12, Thiamin (mg) 0, iron (mg) 5, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 97, Monosaturated fat (g) 14, Polyunsaturated fat (g) 5, Niacin (mg) 10, carb. (g) 54, pro. (g) 30, chol. (mg) 49, Fat, total (g) 24, cal. (kcal) 524

Add Your Comment