Cashew Chicken Stir Fry
Sunday, April 21, 2019
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Ingredients
For the Stir Fry
- 1 tablespoon vegetable oil divided use
- 2 small zucchini quartered lengthwise then sliced into 1 inch pieces
- 1 cup of mushrooms quartered
- 1 onion coarsely chopped
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves of garlic minced
- 1/3 cup roasted cashews unsalted or low sodium
- 1/3 cup chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
- Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
- Remove the vegetables from the pan, place on a plate and cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
- Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
- Add the garlic to the pan and cook for 30 seconds.
- While the chicken is cooking, prepare the sauce.
- In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
for full instructions you can go to : https://www.spendwithpennies.com