Cashew Chicken Stir Fry recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste 1 ¼ cups chicken broth 1 tablespoon cornstarch 4 teaspoons soy sauce, divided 2 tablespoons olive oil, divided 2 cups shredded cabbage 25 sugar snap peas, chopped 10 small spears fresh asparagus, trimmed and cut into bite-size pieces 3 stalks celery, chopped ½ red bell pepper, cut into thin strips 2 green onions, chopped 1 (8 ounce) can sliced bamboo shoots, drained ½ cup cashews 1 pinch paprika, or to taste
Nutrition Info
- 615.1 caloriescarbohydrate: 61.8 gcholesterol: 71.1 mgfat: 19 gfiber: 16.8 gprotein: 44.3 gsaturatedFat: 3.6 gservingSize: -sodium: 1224.6 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Cashew Chicken Stir Fry
Directions
-
Sprinkle chicken pieces with Cajun seasoning.
Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low, add cashews and cook until heated through, 1 minute. Sprinkle with paprika.