Chicken-Cashew Stir-Fry

Chicken-Cashew Stir-Fry
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup fat-free, less-sodium chicken broth
  • 1 cup (3 x 1/4-inch) julienne-cut red bell pepper
  • ½ cup diagonally sliced carrot
  • 1 cup sliced mushrooms
  • 1 cup snow peas
  • ½ to 1 teaspoon crushed red pepper
  • 1 small onion, cut into 8 wedges
  • + 12 more ingredients
    • 3 tablespoons oyster sauce (such as Kame)
    • 1 ½ tablespoons cornstarch
    • 1 ½ tablespoons honey
    • 6 cups hot cooked long-grain rice
    • 1 cup chopped green onions, divided
    • 1/3 cup cashews
    • 1 tablespoon low-sodium soy sauce
    • ½ teaspoon salt
    • 2 teaspoons rice or white wine vinegar
    • 2 tablespoons oil, divided
    • 1 pound skinned, boned chicken thighs, cut into bite-size pieces
    • ¼ cup canned pineapple chunks in juice, drained

Combine first 7 ingredients in a small bowl; set aside. Heat 1 tablespoon 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 ...

View full recipe at My Recipes

Comments

Variations on Chicken-Cashew Stir-Fry

  • Chicken-Cashew Stir-Fry
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
    • 4 scallions, sliced, white and green parts separated
    • +11 other ingredients


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