CASHEW CHICKEN STIR FRY
YIELD: 4 SERVINGS
TOTAL TIME: 25 MINUTES
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
INGREDIENTS:
FOR THE STIR FRY:
FOR THE SAUCE:
DIRECTIONS:
source:http://www.spendwithpennies.com
YIELD: 4 SERVINGS
TOTAL TIME: 25 MINUTES
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
INGREDIENTS:
FOR THE STIR FRY:
- 1 tablespoon vegetable oil , divided use
- 2 small zucchini , quartered lengthwise then sliced into 1 inch pieces
- 1 cup of mushrooms , quartered
- 1 onion coarsely chopped
- 1 pound boneless skinless chicken breasts , cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves of garlic , minced
- 1/3 cup roasted cashews (unsalted or low sodium)
FOR THE SAUCE:
- 1/3 cup chicken broth (or water)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons corn starch
DIRECTIONS:
- Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
- Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
- Remove the vegetables from the pan, place on a plate and cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
- Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
- Add the garlic to the pan and cook for 30 seconds.
- While the chicken is cooking, prepare the sauce.
- In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
- Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
- Stir in cashews and serve immediately, over rice if desired.
source:http://www.spendwithpennies.com