Cashew Chicken Stir Fry
This classic stir-fry is perfect for serving over rice or noodles.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
2 tbsp (25 mL) vegetable oil
1 lb (500 g) boneless skinless Ontario Chicken,
cut into 1-inch (2.5 cm) pieces
1-1/2 cups (375 mL) sliced Ontario Carrots
1 cup (250 mL) sliced Ontario Onions
2 cups (500 mL) sliced Ontario Mushrooms
1 large clove garlic, minced
1 tbsp (15 mL) finely minced gingerroot
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) drained, canned sliced
water chestnuts
3/4 cup (175 mL) Ontario Bean Sprouts
1/3 cup (75 mL) sliced green onions
1/2 cup (125 mL) unsalted roasted cashews
Sauce: 1-1/4 cups (300 mL) chicken broth
1/4 cup (50 mL) soy sauce (preferably naturally brewed)
2 tbsp (25 mL) cornstarch
2 tsp (10 mL) sesame oil (optional)
Preparation
In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add chicken; cook, stirring often, for 5 to 6 minutes or until lightly browned. Remove with slotted spoon; cover and keep warm.
Add remaining oil to pan. Add carrots and onions; cook, stirring often, for 3 minutes. Stir in mushrooms; cook for 3 minutes. Stir in garlic and ginger; cook for 1 minute. Add broth; cook for 3 minutes or until carrots are tender and broth has evaporated. Stir in cooked chicken and water chestnuts.
Sauce: In small bowl, whisk together broth, soy sauce, cornstarch, and sesame oil, if using; pour over contents of skillet. Reduce heat to medium-low; cook, stirring occasionally, for about 4 minutes or until sauce is thickened. Stir in bean sprouts and green onions; cook for 30 seconds. Transfer to serving platter. Sprinkle cashews over top.
Per Serving
340 calories
31 g protein
17 g fat
18 g carbohydrates
3.5 g fibre
2600 John Street, Unit 207, Markham, ON L3R 3W3 T: 905.475.5222 F: 905.475.6369
