Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this 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.
- For the Sauce:
- 1 teaspoon chili oil
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 3 spring onions (washed, white parts sliced very thin and green sections reserved)
- 3 tablespoons soy sauce
- 3/4 cup water
- 3/4 cup unsalted cashews
- 2 tablespoons peanut oil for stir frying, as needed
- 1 1/2 pounds chicken breast (cut into 1 to 2-inch pieces)
- 1 pound mushrooms (stems removed, cut into large pieces)
- 1 cup carrots (sliced into 2- to 3-inch strips)
- 1 can whole water chestnuts
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- To prepare the sauce, combine the ingredients in a bowl and set aside.
- 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 the 2 tablespoons oil in the wok. Add the chicken and stir fry until lightly browned and no longer 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 white rice.
|Nutritional Guidelines (per serving)|