Shelly's Ginger Cashew Chicken Stir Fry

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

Shelly's Ginger Cashew Chicken Stir Fry
Shelly's Ginger Cashew Chicken Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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