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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.

Chicken and Cashew Stir Fry Recipe (+)

Directions

Prepare the rice before starting to stir-fry so it is ready once the stir-fry is finished.
Sauce: Combine all sauce ingredients and mix until cornstarch is dissolved. Set sauce aside.
Combine chicken, egg white, soy sauce, and cornstarch in a bowl and stir until mixed thoroughly.
Prepare & premeasure all ingredients before starting to cook. Have them all within reach.
Heat oil using medium high heat. When oil is properly heated, add chicken mixture. Cook, stirring continually, until chicken is no longer pink.
Remove chicken from wok or skillet. Drain the remaining oil except for two tablespoons.
Add ginger and garlic and cook for approximately one minute, continuing to use medium high heat.
Increase heat to high and add carrots and peppers, stir-frying for two minutes.
Stir the sauce that has been set aside and add to the carrots and peppers. Stir continually until the sauce comes to a boil.
Add the chicken and remaining ingredients. Cook just until heated all the way through. Serve immediately with rice.

Container: Wok or heavy skillet with high sides

Prep Time: 1.5 hours

Cook Time: 30 minutes

Serving Description: Serve with rice

Servings: 6

Enter desired servings:

Ingredients

		SAUCE:
-		1/2 cup chicken broth
-		5 tablespoons soy sauce
-		4 teaspoons cornstarch
		STIR-FRY:
-		1 pound chicken, boned, skinned, cut into 1/2" strips or cubes
-		1 egg white
-		1 teaspoon soy sauce
-		1 tablespoon cornstarch
-		1/2 cup oil
-		2 cloves crushed garlic (or 1/2 teaspoon of garlic powder)
-		1/2 teaspoon ginger
-		1 red pepper cut into strips
		carrots - amount comparable to strips of red pepper
-		1 can of sliced water chestnuts - drained
-		6 ounces chinese peapods (or snow peas) - thawed
-		1/4 cup cashews

-		6 prepared rice servings

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