Cashew Chicken Stir-fry
If you have not yet developed a love for asian food your missing out. There is such a variety, but one of my favorites is thai food. If thai express came to your mind get out of my house. All jokes aside I remember the first time having real thai food it just packed with flavors and love of the cook. You'll never truly recreate that at home, but this was my best attempt at cashew chicken stir-fry.
- 1 1/2 lbs boneless skinless chicken breasts, diced (half a bite size)
- 1 teaspoon salt and pepper
- 2 tablespoons cornstarch, halved
- 3 tablespoons sesame seed oil
- 2 cups of stir-fry vegetables mix (broccoli, snow peas, and carrots are a good mix)
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons thai basil
- 1/2 cup chicken broth
- 1 tablespoon oishi, sukiyaki, or teriyaki sauce (whatever you have works, but needs to be a runny sauce)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/2 cup cashews, crushed or halved
- 3 cups rice, cooked (for serving with)
- Toss chicken, salt/pepper, and half of the cornstarch in a bowl, set aside.
- Heat about two and half tablespoons of the oil in a large skillet at medium heat.
- Once oil is hot cook the chicken until golden and thoroughly cooked. Set aside on a plate.
- Next cook your vegetables and spices/herbs in the same pan as chicken (add more oil if needed) and cook until just tender. Set aside on a plate.
- Once vegetables mix is cooked mix the broth and sauces with remaining cornstarch until well blended.
- While whisking pour sauce into pan. Continue whisking until sauce thickening then remove from heat.
- Once off heat toss back into pan chicken and vegetables evenly coating with sauce.
- Serve on top of rice. Enjoy.
- Author: Kody Duncan
- Category: Dinner Ideas
- Views: 31
- Date Published:
- Prep: PT35M
- Cook: PT35M
- Total: PT70M
- Yield: 3 Servings