Cashew Chicken Stir-Fry
This has become a quick and favorite meal of mine after a busy day at work. I continually add different vegetables based on what I have on hand so feel free to include your families favorites. The original recipe called for 3 teaspoons of fresh chopped ginger as I am not a ginger fan and can’t see buying it for just on recipe I never include it and I don’t feel the recipes is hurt by this.
I usually serve it over white rice. As a short cut, I just use boil in a bag white rice…ready in 5 minutes!
3/4 cup stir-fry sauce
2 tablespoons and 1 teaspoon of brown sugar
2 tablespoons of vegetable oil
1 package of sliced fresh baby bella mushrooms
1 1/4 lbs. of chicken tenders cut into bite size pieces
1 half of medium size green pepper cut into bite size pieces
1 half of red pepper cut into bite size pieces
1 half large onion cut into bite size pieces
1 carrot, peeled and sliced into thin slices
1 can of water chestnuts
1 teaspoon red pepper flakes
1 large garlic clove chopped
1 1/2 cups of salted cashews
1. In a small bowl, combine stir fry sauce and brown sugar and mix well.
2. Heat oil in a large skillet over medium – high heat and saute chicken pieces just until cooked.
3. Add mushrooms, onions, carrotts, red and green peppers and garlic saute until vegetables are tender, about 2 to 3 minutes.
4. Add water chestnuts, red pepper flakes and stir fry sauce and stir. Remove from heat and add cashews.
Serve over white rice.
