Cashew Chicken Stir-Fry
Packed with ginger, sesame and toasted cashews, this bright and flavorful Cashew Chicken Stir-Fry comes together in just minutes!
Servings 4
Calories 228kcal
Ingredients
- 16 ounces boneless skinless chicken breasts cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon corn starch
- 1 tablespoon Chinese cooking wine - optional Shaohsing rice wine
- 1 ounce Diamond of California 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
- ¼ cup scallions garnish
Instructions
- 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.
- Place cubed chicken in a medium bowl and toss well with corn starch, salt, pepper and Chinese cooking wine; let sit 10 minutes.
- 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.
- 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.
- 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.
- Garnish with scallions and toasted cashews to serve.
Nutrition
Calories: 228kcal | Carbohydrates: 16.9g | Protein: 26.1g | Fat: 7.6g | Saturated Fat: 1g | Polyunsaturated Fat: 6.6g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 533mg | Fiber: 2g | Sugar: 5.4g