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Cashew Chicken Stir Fry |
"A healthful and delightful one dish meal. Low sodium soy sauce may be used."
Ingredients :
- four skinless, boneless bird breast halves, cut into chew-length portions
- 1 tablespoon Cajun seasoning combination (inclusive of Tony Chachere's®), or to taste
- 1 1/four cups bird broth
- 1 tablespoon cornstarch
- four teaspoons soy sauce, divided
- 2 tablespoons olive oil, divided
- 2 cups shredded cabbage
- 25 sugar snap peas, chopped
- 10 small spears sparkling asparagus, trimmed and cut into bite-length pieces
- three stalks celery, chopped
- half of pink bell pepper, cut into thin strips
- 2 green onions, chopped
- 1 (eight ounce) can sliced bamboo shoots, tired
- half of cup cashews
- 1 pinch paprika, or to taste (optional)
Instructions :
Prep : 25M | Cook : 4M | Ready in : 40M |
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- Sprinkle chicken pieces with Cajun seasoning.
- Whisk chicken broth, cornstarch, and three teaspoons soy sauce together in a bowl until completely mixed.
- Heat 1 tablespoon olive oil in a deep frying pan or wok over high warmth. Cook and stir hen in hot oil till cooked through, 6 to 10 minutes. Remove chook from pan and drain any collected drinks.
- Heat closing 1 tablespoon olive oil in the frying pan or wok over excessive warmth. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, inexperienced onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking till greens are gentle however nonetheless crisp, approximately three minutes.
- Stir hen into cabbage combination. Pour chicken broth combination over chook combination, reduce warmness to medium, and simmer till sauce thickens, approximately 1 minute. Reduce heat to low; upload cashews and cook till heated through, 1 minute. Sprinkle with paprika.
Notes :
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