Cashew Chicken Stir-Fry
Recipe from Midwest Living

Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.


Cashew Chicken Stir-Fry

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Servings: 4 servings
Total Time: 35 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Chicken Breasts, Chinese Stir Fry, Garlic, Onions, Rice
 
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Ingredients
  • 12  ounces
    skinless, boneless chicken breast halves
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  • 1  tablespoon
    soy sauce
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  •  
    Dash ground white pepper
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  • 3  tablespoons
    water
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  • 2  tablespoons
    organic granulated sugar or sugar
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  • 2  tablespoons
    soy sauce
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  • 2  tablespoons
    oyster sauce
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  • 2  teaspoons to 2 tablespoons
    red chili paste
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  • 2  tablespoons
    canola oil or cooking oil
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  • 1  small
    red onion, halved lengthwise and thinly sliced
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  • 6 
    green onions, bias-sliced into 2-inch pieces
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  • 4  cloves
    garlic, minced
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  • 1  8-ounce can
    sliced water chestnuts, drained
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  • 1  to 2 large
    dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
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  • 1  cup
    lightly salted roasted cashews
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  • 2  cups
    hot cooked jasmine, basmati or white rice
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Directions
1.
Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.
2.
For sauce: In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.
3.
Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.
4.
Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.
Nutrition information
Calories 524, Total Fat 24 g, Saturated Fat 4 g, Monounsaturated Fat 14 g, Polyunsaturated Fat 5 g, Cholesterol 49 mg, Sodium 1576 mg, Carbohydrate 54 g, Total Sugar 11 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 7%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
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