Cashew Chicken Stir Fry

Monday, January 6, 2014

I am always looking for new recipes, so when I found a crock pot chicken cashew recipe I couldn't wait to test it out. This past Sunday I planned to try the new recipe, but by the time I started to make dinner it was 3pm and I knew a crock pot meal would take way to long. Upon further examination of the recipe, I realized I could do it all on the stove top, and it would take less than an hour! I made a few adjustments to the original recipe, so here is my take!

2 lbs chicken breast (or chicken tenders)
1 Tbsp olive or canola oil
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp tomato sauce (or ketchup)
1 Tbsp brown sugar
2 cloves minced garlic
1/2 tsp ginger powder (or fresh)
1/2 tsp red pepper flakes
1/4 cup diced red bell pepper
1/2 cup steamed carrots
1 cup steamed broccoli
1/4 cup sliced green onion
1 cup cashews

Serve over steamed rice (jasmine or brown)

Sautee diced chicken with a dash of oil in a hot pan. Add the diced red bell pepper and continue to sautee until the chicken is fully cooked. While the chicken is cooking, mix all ingredients for the sauce in a bowl: olive oil, soy sauce, rice vinegar, brown sugar, chili flakes, ginger, garlic, and tomato sauce. On another burner, steam broccoli and carrots until tender (I use a bamboo steamer). Once the chicken is fully cooked, add the sauce and steamed veggies to the pan with the chicken. Allow the pot to simmer on low for 2 minutes. Then stir in the green onions and cashews, and simmer an additional 2 minutes. You can eat this by itself, but I served mine over steamed rice. 




This image doesn't even do this dish justice. I was so impressed with the amount of flavor, and it has just the right amount of heat. I assume the crock pot version would have tasted similar, but this was so much faster! This is a super quick and simple meal to throw together last minute.

You can also find My Thrifty Chic 

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