Chicken and Cashews Stir-Fry
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb boneless chicken breast, cut in thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 small onion, peeled and chopped
- 1⁄2 lb mushroom, trimmed and sliced thin lengthwise
- 2 tablespoons peanut oil
- 1 small cabbage, shredded (= 4 cups)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 (6 ounce) package cashew nuts, rinsed and dried
- 1 teaspoon cornstarch
- 1⁄4 cup soy sauce
- 1 (3 ounce) can fried Chinese noodles
directions
- Place chicken strips, soy sauce and cornstarch in small bowl and coat chicken well.
- Let stand at room temperature for 15 minutes.
- Heat peanut oil in wok over HIGH heat.
- Add chicken and stir-fry until meat is white and firm.
- Add onion and mushrooms, continue to stir-fry until vegetables are soft.
- Remove to a separate bowl.
- Add peanut oil to wok.
- Stir-fry cabbage, salt and sugar for 3-4 minutes until cabbage is crisp-tender.
- Return chicken and vegetable mixture to wok.
- Add cashews, toss to combine.
- Dissolve remaining cornstarch in soy sauce.
- Stir into wok ingredients.
- Cover and steam for 1 minute.
- Uncover and stir-fry until sauce is thickened.
- Plate and sprinkle Chinese fried noodles over top before serving.
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RECIPE SUBMITTED BY
Andy Wold
Salt Lake City, UT