Chicken and Cashew Stir Fry

Name: Chicken and Cashew Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. skinless boneless chicken thighs; 1 cup diced sweet red peppers; 1 cup sliced mushrooms; 1 cup snow peas in the pod - trimmed; 1 bunch scallions - chopped whites and green separated; 3 garlic cloves - finely chopped; 1 T. fresh ginger root - finely chopped; 3/4 cup low sodium chicken broth; 1 tsp. corn starch; 1.5 T. low sodium soy sauce; 1 tsp. sugar; 3 T. peanut oil (or vegetable oil); 1/2 cup roasted salted whole cashews

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 lb. skinless, boneless chicken thighs1 cup diced sweet red peppers1 cup sliced mushrooms 1 cup snow peas in the pod - trimmed1 bunch scallions - chopped, whites and green separated3 garlic cloves - finely chopped1 T. fresh ginger root - finely chopped3/4 cup low sodium chicken broth1 tsp. corn starch1.5 T. low sodium soy sauce1 tsp. sugar3 T. peanut oil (or vegetable oil)1/2 cup roasted, salted whole cashews

Directions

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. 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.

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. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Serve over brown rice

Number of Servings: 4

Recipe submitted by SparkPeople user AMD218.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving