Ingredients for Chicken And Cashews Stir Fry
- Boneless Chicken Breast
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 1 medium onion, thinly sliced
- Mushroom
- 1 cup shredded cabbage
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Cashew Nuts
- Fried Chinese Noodles
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How to Make Chicken And Cashews Stir Fry
- In a small bowl, combine chicken strips, 2 tablespoons soy sauce, and 2 tablespoons cornstarch. Toss to coat evenly and let stand at room temperature for 15 minutes.
- Heat 1 tablespoon peanut oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and no longer pink, about 5-7 minutes.
- Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon peanut oil to the wok. Add the onion and mushrooms, stir-frying for 3-4 minutes until softened.
- Add the shredded cabbage, salt, and sugar. Stir-fry for 3-4 minutes until the cabbage is crisp-tender.
- Return the cooked chicken to the wok.
- Add the roasted cashews and toss to combine.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce and 1 tablespoon cornstarch until smooth.
- Pour the cornstarch slurry into the wok and stir continuously until the sauce has thickened, about 1-2 minutes.
- Serve immediately, garnished with Chinese fried noodles.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
31g
Fat
34g
Carbs
9g
