Cashew Chicken and Red Pepper Stir Fry
In less than 30 minutes you can have a great chicken stir-fry dinner with this simple and quick recipe.
Servings 4 servings
Ingredients
- 4 teaspoons cornstarch divided
- 2 tablespoons soy sauce divided
- 1 teaspoon rice wine vinegar
- ¾ teaspoon sugar
- ½ teaspoon hot pepper sauce
- 1 pound boneless skinless chicken breast cut lengthwise into strips
- ½ cup cashews coarsely chopped
- 2 tablespoons peanut oil
- 1 large red bell pepper cut into strips
- 1 teaspoon minced garlic
- ½ teaspoon minced fresh ginger
- 2 green onions thinly sliced
Instructions
- Prep all ingredients before starting to cook.
- In a small bowl, combine 1 teaspoon of the cornstarch with 1 tablespoon of the soy sauce, the rice wine vinegar, sugar, and hot pepper sauce. Set aside for now.
- Toss the remaining cornstarch and soy sauce with the chicken in a large bowl.
- Heat a large non-stick skillet over medium-high heat. Add the cashews and cook, stirring frequently, for 3 minutes or lightly browned. Remove from pan and set aside.
- Add oil to pan, then add the chicken mixture. Sauté for about 2 minutes or until the chicken is lightly browned. Remove chicken from pan. Add the bell pepper and cook, stirring occasionally, for 2 minutes. Add garlic and ginger and cook another 30 seconds.
- Add back the chicken mixture and cornstarch mixture to the pan. Cook for 1 minute or until sauce is slightly thickened. Add the cashews and green onions and stir to combine.
- Serve over steamed white or brown rice. Sprinkle with additional minced green onion before serving.
Notes
Nutrition
Serving: 1 | Calories: 309kcal | Carbohydrates: 10g | Protein: 28g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 652mg | Potassium: 629mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1026IU | Vitamin C: 41mg | Calcium: 21mg | Iron: 2mg
