Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe that also works well with beef. Feel free to substitute the chili oil for sesame oil if you're looking for a less spicy flavor.
- 3/4 cup unsalted cashews
- 2 tablespoons peanut oil for stir-frying, as needed
- 1.5 pounds chicken breast, cut into 1 -2 -inch pieces
- 1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
- 1 cup carrots (sliced into 2 - 3-inch strips)
- 1 can whole water chestnuts
- Stir-fry Sauce
- 1 teaspoon chili oil (you can substitute sesame oil)
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 spring onions, washed, white parts sliced very thin (reserve green sections)
- 3 tablespoons soy sauce
- 3/4 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4 cups cooked white rice (cook per package directions)
How to Prepare the Stir-fry Sauce
- Combine the 6 ingredients in a bowl. Set aside.
How to Prepare Chicken Stir-fry
- In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
- Heat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 to 6 minutes). Remove the chicken and put on a plate.
- Stir-fry the mushrooms, carrots, and water chestnuts for about 3 minutes. Add cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
- Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||6 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||6 g|