Cashew Chicken Stir-Fry

By lianbl88

I love stir-fries cause they are so quick to fix and you can dump just about anything that you have in them. This one is no exception! Chicken and cashews yum...I usually serve this with brown rice.

Ingredients

• 2 boneless chicken breasts, diced in 1 inch cubes
• 1/2 cup low sodium soy sauce
• 1/2 cup low sodium teriyaki sauce
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon peanut oil
• 1 teaspoon cornstarch combined with 1/2 cup water in separate cup.
• 2 cups broccoli florets or package of broccoli stir fry vegetables
• 1 can sliced water chestnuts
• 1 can baby corn
• 1 cup matchstick carrots
• 6 oz package fresh pea pods or 2 cups frozen pea pods, thawed
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup cashews
• 2 cups Minute brown rice
• 1-3/4 cup water

Details

Servings 4
Preparation time 30mins
Cooking time 42mins
Adapted from food.com

Preparation

Step 1

In a medium bowl, combine soy sauce, teriyaki sauce, and garlic. Add chicken and mix lightly. Refrigerate 15 - 20 minutes while getting veggies, cashews and cornstarch mixture ready. Start the rice according to package directions (2 cups minute brown rice & 1-3/4 cup boiling water).

Remove chicken from marinade, reserving marinade mixture. Heat oil in skillet over medium high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken turns white and starts to juice. Stir in vegetables; add soy/teriyaki marinade stir-fry 2 to 3 minutes and cover 2 -3 minutes until tender.

Dissolve cornstarch in water add to chicken mixture. Stir-fry until sauce is thickened. Stir in crushed red pepper and cashews and serve over prepared brown rice.

To shortcut I skip marinating the chicken and follow the rest of the directions.