Chicken, Cashew, and Red Pepper Stir-Fry

By KeyIngredient

Really delicious! Once you've got your ingredients ready to go, the cooking goes very quickly and easily. The crunch of the cashews added a nice contrast to the texture of the chicken and peppers; I think peanuts or almonds would be nice in this, too. I will also echo the comments of other reviewers to make more sauce than what is called for in the recipe. When I added it, it thickened immediately and while there was enough to coat the chicken and peppers, there wasn't really enough to serve as a sauce over any accompanying rice or other grain.




This was delicious! I made the amounts the same as it called for, except for adding 1 cup of sugar snap peas for more veggies. Next time I will do what previous posters did and make more sauce, as it was a little dry, but the taste was great! I substituted white wine for dry sherry, and cooked some regular onions with the peppers as I didn't have green onions. Also subbed ground ginger for fresh ginger. Toasting those cashews in the beginning made them even better! Served it over brown rice. I will make this again!


Yummy - love the flavors. I also added 3 times the mixture for the sauce and added snow peas. Just had plain brown rice and totally enjoyed it. Definite keeper!

Ingredients

• For sauce:
• This dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf
• 3 teaspoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons white wine
• 1 tablespoon rice wine vinegar
• 1 packet Equal
• 1 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 cup chicken broth (use as needed)
• 1 1/2 pound chicken breast, cut lengthwise into thin strips
• 4 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1/2 + cup coarsely chopped unsalted cashews
• 2-3 tablespoons canola oil
• 2 cups julienne-cut red bell pepper (about 1 large)
• 1 package snowpeas
• 1-2 teaspoon minced garlic
• 1-2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine sauce ingredients in a small bowl; stir with a whisk.
2. Combine 4 teaspoons cornstarch, 2 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper and snowpeas to pan; sauté 2 minutes, stirring occasionally. Add green onions, garlic and ginger; cook 30 seconds. Add chicken and sauce mixture to pan; cook 1 minute or until sauce is slightly thick, adding chicken broth as needed to make sauce desired consistency. Sprinkle with cashews.