Cashew Chicken Stir-Fry

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Serves 4 | Prep/Cook Time: 30 Min
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Calories
263
Protein
30g
Sodium
497mg
Sat.Fat
1.5g
Sugar
5.5g
INGREDIENTS
4 PERDUE® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.
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
INSTRUCTIONS
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.
Perdue