Ingredients
-
1
-
1
-
1/2
-
1/4
-
3
-
1
-
4
-
1 1/2
-
1/4
-
3/4
-
-
-
-
-
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. |
