Cashew Chicken Stir Fry
Ingredients
The sauce
-
¼
cup
low sodium soy sauce
-
1
tablespoon
fish sauce
-
1
tablespoon
rice wine vinegar
-
1
tablespoon
brown sugar
-
2
teaspoons
toasted sesame oil
-
¼
cup
chicken stock
-
1
tablespoon
corn starch
-
Pinch
crushed red pepper flakes
The stir fry
-
2-3
tablespoons
oil
-
1
pound
boneless skinless chicken breasts, thinly sliced
-
Pinch
coarse salt
-
Pinch
ground black pepper
-
1
large head
broccoli, cut into florets
-
2
cups
stir-fry veggies (red pepper strips, snap peas)
-
1 ½
cups
cooked rice or quinoa
-
½
cup
cashews or peanuts, chopped and toasted
-
Sriracha
for drizzling
Instructions
- Whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar, and sesame oil in a small bowl.
- In another small bowl, whisk together the stock and corn starch until incorporated, then combine with the soy sauce mixture and add crushed red pepper flakes.
- Heat oil in a large wok or skillet over medium-high heat.
- Add chicken breast, season with salt and pepper, and cook for about 4-5 minutes until browned.
- Add broccoli and stir-fry vegetables, cooking for another 3-4 minutes until slightly tender.
- Add the sauce and cook while stirring constantly until the sauce thickens, about 2 minutes.
- Serve stir fry over cooked rice or quinoa, garnished with cashews or peanuts and Sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
475
Total fat
20g
Total carbohydrates
38g
Total protein
37g
Sodium
768mg
Cholesterol
70mg
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