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Shelly's Ginger Cashew Chicken Stir Fry

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I'm doubling this recipe for 4-5 servings.

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Ingredients

  • 7-8 Chicken Breast Tenders, cut into 1" pieces
  • 1 Tablespoon Soy Sauce
  • 1 Sweet Maui Onion, sliced thin
  • 4 Green Onion, cut into 1" sections
  • 1 stalk celery, sliced
  • 1 can (4 oz.) Shiitake Mushrooms, drained
  • 1 cup Bean Sprouts
  • 1/2 cup Sugar Snap Peas
  • 1/2 teaspoon Ginger, grated
  • 1/2 teaspoon Garlic, minced
  • 1/4 cup Soy Sauce
  • 1/4 cup Water
  • 1 teaspoon Cornstarch
  • 1 Tablespoon Rice Wine Vinegar
  • handful or so of Roasted Salted Cashews
  • Oil for sauteing

Details

Preparation

Step 1

Marinate chicken in a Tablespoon of soy sauce for at least 1 hour. Saute chicken till golden. Set aside. Saute onions till golden. Add mushrooms, celery, bean sprouts, peas, ginger and garlic and mix to combine. Steam saute for 8 minutes or so or till desired tenderness of veggies is achieved. Add chicken back. Mix cornstarch, water and soy sauce together to form a slurry. Make a well in the middle of the pan and pour starch mixture in. Cook till bubbles and stir to combine. Add vinegar and toss in cashews.

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