Cashew Chicken Stir-Fry
Packed with ginger, sesame and toasted cashews, this bright and flavorful Cashew Chicken Stir-Fry comes together in just minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 ounces boneless skinless chicken breasts (cubed)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon corn starch
- 1 tablespoon Chinese cooking wine - optional (Shaohsing rice wine)
- 1 ounce cashews
- 2 tablespoons minced ginger
- 1 clove garlic - minced
- 1 teaspoon chili garlic paste (optional)
- 1 small onion (diced)
- 1 red pepper (seeded and diced)
- 1 yellow pepper (seeded and diced)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 1/4 cup scallions (garnish)
Instructions
- 1
Pre-heat oven to 350 degrees and place cashews on a baking sheet in an even layer. Roast until golden brown and toasted, 8-10 minutes; set aside.
- 2
Place cubed chicken in a medium bowl and toss well with corn starch, salt, pepper and Chinese cooking wine; let sit 10 minutes.
- 3
Pre-heat large skillet or wok over medium-high heat and spray with cooking spray. Add chicken to the pan and cook until golden brown, stirring frequently, 7-9 minutes. Remove chicken from pan and set aside.
- 4
In the same pan over medium-high heat, add ginger, garlic and chili paste and sauté until flavors release, about 30 seconds, being not to burn the garlic.
- 5
Add onion and peppers to the pan and sauté until tender, 6-7 minutes. Return chicken to the pan along with soy sauce, rice vinegar, sugar and sesame oil and stir-fry 2-3 additional minutes.
- 6
Garnish with scallions and toasted cashews to serve.