Chicken Cashew Stir Fry
Source of Recipe
Cooking Light
List of Ingredients
1/2 cup chicken broth
3 tbsp oyster sauce
1 1/2 tbsp cornstarch
1 1/2 tbsp honey
1 tbsp soy sauce
2 tsp rice or white wine vinegar
1/2 tsp salt
2 tbsp oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 lb chicken, cut into bite size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 tsp crushed red pepper
6 cups hot cooked long-grain riceRecipe
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tbsp oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. remove vegetable mixture from pan. Keep warm.
Heat 1 tbsp oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.
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