Cashew Chicken Stir-Fry
In The Fresh Meat Case
Cashew Chicken Stir-Fry
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 30min
Serves 4
- 263
Calories - 30g
Protein - 497mg
Sodium - 1.5g
Sat. Fat - 5.5g
Sugar 
Ingredients
2 tbsp. cornstarch
1 cup reduced-sodium chicken broth
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 cloves garlic, minced
1 tbsp. ginger, minced
2 tsp. sugar
2 tsp. sesame oil
1/4 tsp. salt
2 tbsp. canola oil, divided
1 onion, chopped
1 head broccoli, cut into florets
1 red pepper, chopped
1 cup unsalted whole cashews
2 tbsp. fresh cilantro, chopped
Step 1
Whisk the chicken broth with the cornstarch until smooth. Stir in the oyster sauce, soy sauce, vinegar, garlic, ginger, sugar and sesame oil. Set aside.
Step 2
Season the chicken with salt. Heat 1 tbsp oil in a wok or large skillet set over high heat. Add chicken; stir-fry for 5 minutes or until lightly browned. Transfer to a plate.
Step 3
Heat the remaining oil in the same wok. Add the onion, broccoli and red pepper; stir-fry for 5 minutes. Add reserved sauce; bring to a boil. Stir in the chicken.
Step 4
Cook, stirring for 3 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Garnish with cashews and cilantro. Serve immediately.
35 MIN
