Ingredients
-
1/2
-
3
-
1 1/2
-
1 1/2
-
1
-
2
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Chicken-Cashew Stir-Fry, A Cooking Light version of this Asian classic., I really enjoyed this. The sauce was really tasty, and I added fish sauce instead of soy sauce for more of that sweet, “fishy” flavor. I loved the pineapples and mixed mushrooms in this as well. I served everything over ramen- yum. [Made & Reviewed for PAC], I really enjoyed this. The sauce was really tasty, and I added fish sauce instead of soy sauce for more of that sweet, “fishy” flavor. I loved the pineapples and mixed mushrooms in this as well. I served everything over ramen- yum. [Made and Reviewed for PAC]
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Steps
|
1
Done
|
Combine First 7 Ingredients Through Salt in a Small Bowl; Set Aside. |
|
2
Done
|
Heat 1 Tablespoon Oil in a Stir-Fry Pan or Wok Over Medium-High Heat. |
|
3
Done
|
Add 1/2 Cup Green Onions and Onion Wedges; Stir-Fry 1 Minute. |
|
4
Done
|
Add Bell Pepper and Carrot; Stir-Fry 2 Minutes. |
|
5
Done
|
Add Mushrooms and Peas; Stir-Fry 2 Minutes. |
|
6
Done
|
Remove Vegetable Mixture from Pan. Keep Warm. |
|
7
Done
|
Heat 1 Tablespoon Oil in Pan Over Medium-High Heat. |
|
8
Done
|
Add Chicken; Stir-Fry 5 Minutes. |
|
9
Done
|
Add Broth Mixture, Vegetable Mixture, Pineapple, Cashews, and Crushed Red Pepper; Bring to a Boil, and Cook 1 Minute or Until Thick. |
|
10
Done
|
Stir in 1/2 Cup Green Onions. |
