Cashew Chicken Stir-Fry

PREP TIME: 0min COOK TIME: 30min
Serves 4

  • 263
  • 30g
  • 497mg
  • 1.5g
    Sat. Fat
  • 5.5g

Ingredients Ingredients


2 tbspcornstarch

1 cupreduced-sodium chicken broth

2 tbspoyster sauce

1 tbspsoy sauce

1 tbsprice wine vinegar

2 clovesgarlic, minced

1 tbspginger, minced

2 tspsugar

2 tspsesame oil

1/4 tspsalt

2 tbspcanola oil, divided

1 onion, chopped

1 headbroccoli, cut into florets

1 red pepper, chopped

1 cupunsalted whole cashews

2 tbspfresh 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

Cut the chicken into bite size pieces; season 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.

Ta Da

Cashew Chicken Stir-Fry

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