The Best Cashew Chicken Stir Fry - cooking recipe

Ingredients
    2 boneless skinless chicken breasts, cut into bite size pieces
    Chinese five spice powder
    2 dried Thai chiles, crushed
    1 teaspoon sesame oil
    1 teaspoon vegetable oil
    1 bok choy, chopped
    1 carrot, chopped
    1 medium onion, sliced
    1 cup snow peas
    1 cup button mushroom, quarterd
    0.5 (8 ounce) can water chestnuts
    1 chunk ginger (grated or chopped finely)
    2 garlic cloves, thinly sliced
    3 green onions
    3/4 cup whole unsalted cashews
    1 cup chicken broth
    1/4 cup hoisin sauce
    2 cups white rice, cooked
    2 teaspoons cornstarch
Preparation
    Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
    Add garlic and ginger 1/2 way through cooking chiken.
    Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
    Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
    Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.

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