Chicken and Cashew Stir Fry               

Servings: 4



6 medium garlic cloves, minced

4 tablespoons hoisin sauce

1 tablespoon soy sauce

1/4 cup water

2 teaspoons cornstarch

1/4 teaspoon Asian sesame oil

2 tablespoons rice vinegar

Stir Fry

3/4 cup roasted, unsalted cashews

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2 inch pieces

1/2 each of a red, green pepper and yellow bell pepper, sliced thinly  

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

8 green onions, white and green parts cut into 1-inch pieces



  1. Preheat the oven to 350°F. In a single layer, place cashews on baking sheet. Toast in the oven about 5 minutes.

  2. In a small bowl, whisk together water, cornstarch, hoisin sauce, and soy sauce.

  3. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.

  4. In a wok, heat 1 tablespoon of the oil over high heat. Add half of the chicken and stir-fry until partially cooked, about 3 minutes. Transfer to a colander over a bowl. This drains excess oil. Add rest of chicken and repeat.

  5. Add remaining oil to wok and add bell peppers. Stir-fry until bell peppers are cooked. Place in colander.

  6. Pour sauce mixture into wok and cook, stirring until sauce thickens, about 1-2 minutes.  Return chicken mixture to wok. Stir to coat with sauce. Mix in scallions and cashews. Serve over rice or rice noodles.



Expandthetable suggestions

Vegan: Use cubed tofu in place of chicken

Beef: Use beef in place of chicken

Add other veggies: 1 medium zucchini, halved and sliced thinly; 1-2 Japanese eggplant, sliced thinly into 2” length pieces; matchstick cut carrots; French style green beans; 1 bunch broccoli, cut into bite size pieces;