Stir Fry Chicken and Cashew

By sheilaolim

Serve with noodles or rice

Ingredients

• 1/4 cup cashews
• 1 1/2 cups chicken broth
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breasts (about 6 ounces each), cut into bite- sized pieces
• 1 green pepper, seeded and sliced
• 4 scallions, trimmed and chopped
• 1 large carrot, sliced into thin strips
• 1 cup bean sprouts

Details

Adapted from grandmaskitchen.com

Preparation

Step 1

Toast the cashews in a large skillet or wok over medium heat until lightly browned, 2 to 3 minutes. Set aside. In a small bowl, mix the broth, orange juice, soy sauce, sesame oil, and cornstarch. Set the sauce aside.

Heat the vegetable oil in the skillet. Add the chicken and stir-fry until browned, about 6 minutes.

Add the green pepper, scallions, carrot, and bean sprouts to the skillet. Stir-fry the mixture for 3 minutes, until the vegetables are crisp-tender.

Stir in the sauce and bring to a boil. Reduce the heat and simmer until the sauce thickens and the chicken is cooked through, 2 to 3 minutes. Stir in the toasted cashews and serve immediately.