Chicken Stir Fry with Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken Thigh, cut into small pieces, bone and skin removed 1 tbsp. Argo Cornstarch1 tbsp. Red Pepper flakes or one dried pepper2 tsp. Oregeno, ground1.5 tsp. Thyme, ground1 cup Onions, raw, chopped 1 tbsp garlic, minced1 Med. Roma TomatoSauce1/4 C Rice Wine Vinegar 2 tbsp. Soy Sauce2 tbsp. Hoisin Sauce 1 tbsp. Catsup.5 tbsp. Argo Cornstarch.5 oz Cashew - raw (about 7-8 kernels)Water
Cut thighs into bit side pieces, sprinkle 1 tbsp of cornstarch and mix well. With Wok on high stir fry the red pepper for about 30 seconds. Add the chicken and the Oregano and Thyme cook about 6 minutes until showing some browning, add the onions, cook a couple of minutes, add the garlic cook about 30 seconds, add tomato cook about 1 minute.
Sauce: Mix all ingredients together in small bowl stir in cornstarch, add to the chicken mixture ans stir well. Add about 2-3 tbsp of water is needed to loosen up the sauce in the Wok. Serve as is with green onions pieces on top or with rice.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HARRIETANN.
Sauce: Mix all ingredients together in small bowl stir in cornstarch, add to the chicken mixture ans stir well. Add about 2-3 tbsp of water is needed to loosen up the sauce in the Wok. Serve as is with green onions pieces on top or with rice.
Serving Size: makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HARRIETANN.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 5.0 g
- Cholesterol: 57.5 mg
- Sodium: 684.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.7 g
- Protein: 15.7 g
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