Chicken and Cashew Stir Fry

4 basic steps to stir fry: 1. Prep all ingredients before cooking 2. Marinate the meat, only briefly 3. Get the wok hot and watch your timing 4. Use a timer to pace your cooking
Chicken and Cashew Stir Fry
Chicken and Cashew Stir Fry

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb boneless, skinless chicken breast or thighs, cut into 1/4 inch thick bite sized slices

  • Veggies:

  • 1

    cup sugar snap peas, strings removed

  • 1

    cup red bell pepper, cubed

  • 1/2

    cup whole roasted cashews

  • Aromatics:

  • 2

    Tbsp minced ginger ( use fresh ginger as ginger paste will make the oil splash everywhere)

  • 1/4

    tsp red pepper flakes

  • Marinade:

  • 1

    Tbsp minced garlic

  • 1 1/2

    tsp cornstarch

  • 1

    tsp soy sauce

  • 1

    tsp rice wine or dry sherry

  • 1/2

    tsp salt

  • Stir-Fry Sauce:

  • 1/4

    cup chicken broth

  • 2

    Tbsp rice wine or dry sherry

  • 1

    tsp soy sauce

  • To Cook:

  • 2

    Tbsp peanut, canola, vegetable or grapes oil

  • 1/4

    tsp salt

Directions

1. Prepare all of the ingredients. Make sure each ingredient is cut to a uniform size. Cut the vegetables and set them aside in a bowl(s). Cut the aromatics as directed and set them aside as well. 2. Marinate the chicken: Combine the chicken, garlic, cornstarch, 1 tsp soy sauce, 1 tsp rice wine and 1/2 tsp of salt in a medium bowl. Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 tsp of oil to the chicken and stir to combine. This extra oil prevents the chicken from sticking to the pan. 3. Make the stir-fry sauce: In a small separate bowl, whisk together the 1/4 cup chicken broth, 2 Tbsp rice wine or dry sherry and 1 tsp soy sauce. 4. Prepare your wok space: Set all of the bowls near your stove. Also, have a very small bowl of water next to the stove. 5. Heat the wok: Turn on a stove burner as high as it will go and set a wok on top. To determine when the wok is hot enough, start flicking droplets of water into the pan. As soon as a bead of water evaporates within 1-2 seconds of contact, the wok is heated and ready for stir-frying. **Do not overheat the wok. if overheated, remove the wok, let it cool and start over. 6. Pull the wok off the heat and swirl in the oil: Pull the wok off of the heat and add 1 Tbsp of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. If the oil smokes wildly the moment you add it, you've overheated the wok. 7. Add the aromatics to the wok: Put the wok back on the heat. Add the ginger and red pepper flakes and stir them for 10 seconds or until fragrant 8. Add the chicken to the wok: Push the ginger mixture up the sides of the wok. Carefully add the chicken and spread evenly in one layer in the wok. It should sizzle on contact. If it does not sizzle, then the pan wasn't hot enough. 9. Let the chicken sear for 1 minute: Start your timer so that you can pace your cooking. Cook the chicken undisturbed for 1 minute, letting it sear. 10. Stir-fry the chicken for 1 minute: Stirring constantly and mixing with the aromatics. Continue until the chicken is lightly browned but not quite entirely cooked through. 11. Add the vegetables: Swirl the remaining Tbsp of oil into the wok, down the side. Add the sugar snap peas, bell pepper and cashews. 12. Stir-fry for 1 minute: Sprinkle the remaining 1/4 tsp of salt over top. Stir-fry for one minute, or until the sugar snap peas are bright green. 13. Add the sauce and stir-fry for 1 minute: Pour the sauce mixture around and down the sides of the pan instead of directly into the center. (This prevents cooling the pan and lowering the cooking temperature) Stir-fry for 1 more minute, or until the chicken is just cooked through. 14. Serve immediately: Transfer the stir-fry to a serving plate/bowl and serve immediately, while hot.

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