January 2, 2009

Cashew Chicken Stir Fry

Tonight I made Cashew Chicken Stir Fry and it tasted just like take out! So here's the super simple recipe, give it a try! Here's what you need:

2 Tbsp cornstarch
1 Tbsp brown sugar
1 1/4 Cup chicken broth
2 Tbsp soy sauce
1 1/2 lbs boneless skinless chicken breasts, cubed
3 Tbsp oil, divided
1/2 lb sliced mushrooms
2-3 small zucchini, sliced and quartered
4 green onions, sliced
1 (8oz) can water chestnuts, drained
3/4 Cup salted cashews

Start by slicing all your veggies and chicken, I sliced the zucchini into about 1/2 inch slices, then quartered them to make a nice bite sized piece. Combine cornstarch, brown sugar, chicken broth and soy sauce in a small bowl and stir until thoroughly combined, set aside. Heat 2 Tbsp oil in a large skillet or wok and stir fry chicken until no longer pink in the center, I added a little garlic salt to the chicken while it was cooking for more flavor. Remove and keep warm. Remove any remaining liquid from the pan and add 1 Tbsp oil. Stir fry the mushrooms, zucchini and green onions for about 5 minutes, until the zucchini and mushrooms start to soften. Stir in the chicken, water chestnuts and cashews. Stir the broth mixture and add to the pan, bring to a boil and let cook for 1-2 minutes, or until thickened. Serve with rice.

1 comment:

  1. For sure trying this one. Thanks for the recipes. I meant to try the bellini on New Years's but didn't have any peach drink laying around. But that random Mexican food aisle at the grocery store is my favorite......esp. the drinks. Yum.