ellen's stir-fry cashew chicken
This is a recipe that has been tweaked by me from several other recipes, so who knows where it all started? All I know is that it is very tasty and filling. A definite come-back-to dish.
prep time
30 Min
cook time
15 Min
method
Stir-Fry
yield
6 serving(s)
Ingredients
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons extra virgin olive oil
- 2 large chicken breasts, cut into strips
- 1 small onion, chopped
- 1 package (10 oz.) frozen chopped broccoli, thawed
- 1 can (8 oz.) water chestnuts, sliced and drained
- 1 cup cashew halves or pieces
- - white or brown rice
How To Make ellen's stir-fry cashew chicken
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Step 1Place chicken pieces in 2 Tbsp. soy sauce in a deep bowl. Cover and refrigerate for 30 minutes. Remove chicken and drain on paper towels. -
Step 2Dissolve the cornstarch in the chicken broth and stir in the remaining 1 Tbsp. soy sauce, ginger, and hot sauce; set aside.
-
Step 3Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the skillet or wok and set aside.
-
Step 4Pour the remaining tablespoon of oil into the wok/skillet and stir in the onion, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot and the onion has softened, about 5 minutes more.
-
Step 5Stir up the sauce to redistribute the cornstarch, then pour into the mixture and bring to a boil. If if appears too thick, just add water to desired consistency. Add the reserved chicken and stir until the sauce thickens, and the chicken is hot. Stir in cashews and serve over rice.
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