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Chicken and Cashew Stir Fry Recipe

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A delicious and easy stir-fry, which is sure to please the entire family. It contains chicken, cashews, and your favorite vegetables.
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Servings:
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Ingredients
  • SAUCE:
  • 1/2 chicken broth
  • 5 soy sauce
  • 4 cornstarch
  • STIR-FRY:
  • 1 chicken, boned, skinned, cut into 1/2
  • 1 egg white
  • 1 soy sauce
  • 1 cornstarch
  • 1/2 oil
  • 2 crushed garlic (or 1/2 teaspoon of garlic powder)
  • 1/2 ginger
  • 1 red pepper cut into strips
  • carrots - amount comparable to strips of red pepper
  • 1 can of sliced water chestnuts - drained
  • 6 Chinese peapods (or snow peas) - thawed
  • 1/4 cashews
  • 6 prepared rice servings
Container: Wok or heavy skillet with high sides
Directions
RICE:
  • Prepare the rice before starting the stir-fry process, so that it's ready to serve once the stir-fry is finished.
SAUCE:
  • Combine all of the sauce ingredients and mix until the cornstarch is dissolved. Set the sauce aside.
STIR-FRY:
  • Important: Prepare and pre-measure all of the ingredients before starting the stir-frying process. Make sure all the ingredients are within reach when you begin stir-frying.
  • Combine the chicken, egg white, soy sauce, and cornstarch in a bowl and stir until mixed thoroughly.
  • In the wok or skillet, heat the oil over medium-high heat.
  • When oil is properly heated, add the chicken mixture. Cook, stirring continually, until the chicken is no longer pink.
  • Remove chicken from the wok or skillet and set aside. Drain the remaining oil except for two tablespoons.
  • Add the ginger and garlic and cook on medium-high heat for approximately one minute.
  • Increase the heat to high and add the carrots and peppers, stir-frying for two minutes.
  • Stir the sauce that was set aside and add it to the carrots and peppers. Stir continually until the sauce comes to a boil.
  • Add the chicken and the remaining ingredients. Cook just until heated all the way through. Serve immediately atop a bed of rice.
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