Ingredients
-
1
-
1
-
1/2
-
1/4
-
3
-
1
-
4
-
1 1/2
-
1/4
-
3/4
-
1 1/2
-
1 1/2
-
1
-
1/2
-
Directions
Chicken and Cashew Stir-Fry, Yumm, chicken and cashews for dinner 30 mins or less start to finish , Makes lots of tasty sauce so it’s perfect for serving over rice or noodles Enough sauce to easily add/vary the vegetables – broccoli, bean sprouts, water chestnuts, celery, mushrooms, snow peas, baby peas, broccoli slaw mix Good recipe to change up , More like a 4 1/2 Easy and quick go-to meal on a busy night, and it’s transformed into almost a new dish simply by changing the vegetables I did find it to be just a tad too salty for my tastes, so using low-sodium soy is a good option here
Unfortunately I didn’t have any fresh ginger on hand when I made this, so used powdered — on step 5 when the ginger goes in with the vegetables, I also threw in 1/8 cup of water and partially covered the pan The water rehydrated the ginger and steamed the vegetables at the same time, and it was great in a pinch (Note: I steamed the veggies for only 3 minutes, and then I uncovered the pan )
Great meal Will definitely make again
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Steps
|
1
Done
|
Chop Scallions, Separating White and Green Parts. |
|
2
Done
|
Pat Chicken Dry, Then Cut Into 3/4-Inch Pieces and Toss With Salt and Pepper. |
|
3
Done
|
Heat a Wok or 12-Inch Heavy Skillet (not Nonstick) Over Moderately High Heat Until a Drop of Water Evaporates Immediately. |
|
4
Done
|
Add Oil, Swirling to Coat, Then Stir-Fry Chicken Until Golden in Places and Just Cooked Through, 4 to 5 Minutes. |
|
5
Done
|
Transfer to a Plate With a Slotted Spoon. Add Bell Pepper, Garlic, Ginger, Red-Pepper Flakes, and Scallion Whites to Wok and Stir-Fry Until Peppers Are Just Tender, 5 to 6 Minutes. |
|
6
Done
|
Stir Together Broth, Soy Sauce, Cornstarch, and Sugar, Then Stir Into Vegetables in Wok. Reduce Heat and Simmer, Stirring Occasionally, Until Thickened, 1 to 2 Minutes. |
|
7
Done
|
Stir in Cashews, Scallion Greens, and Chicken Along With Any Juices Accumulated on Plate. |
