Cashews and chicken are a classic pairing in stir-fry not only because the flavors go well together, but also because the crunchy cashews are the perfect foil for the tender, golden brown chicken. Add some vegetables and sweet or savory sauce, and you have a filling and healthy meal that everyone in the family will enjoy. Serve the stir-fry over brown rice instead of white to make the meal even healthier for you.
Step 1
Heat the oil in the wok over high heat. Add the chicken and sauté for five minutes or until the chicken is cooked all the way through.
Step 2
Add the aromatics such as garlic, ginger, or onions and sauté for two minutes or until the garlic or ginger begins to pop or the onions begin to turn translucent.
Step 3
Add the other vegetables such as water chestnuts, pea pods or broccoli and sauté for two minutes or until the vegetables become flexible and slightly wilted, but not limp.
Step 4
Add the cashews and sauté for 30 seconds to heat them. Cashews burn easily, so you do not want to overcook them.
Step 5
Reduce the heat to medium-low. Add the sauce and stir the ingredients well with the wok spatula to distribute the sauce over all of the ingredients. Cook for one minute, or until the sauce begins to bubble and thicken.
Step 6
Remove the wok from the heat and use the wok spatula to serve the stir-fry chicken dish over individual servings of rice. Pour a little of the remaining sauce left over in the wok over the top of each serving. Serve immediately.
Things You'll Need
- 3 tbsp. olive oil
- 2 cups chicken, cut into 1/4-inch-thick slices
- Aromatics, such as 2 minced garlic cloves, 1 tbsp. minced ginger or 1/2 cup sliced onions
- 2 cups vegetables of your choice, such as water chestnuts, pea pods or broccoli
- 1/2 cup cashews
- 1 cup sauce of your choice
- 4 cups cooked brown rice
- Wok
- Wok spatula
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