Cashew Chicken #SundayFunday

This stir fry is quick, easy, and delicious.  It is a colorful, fun way to eat a rainbow for a quick midweek meal or on the weekends when you have been out playing all day.

The Sunday Funday Bloggers are serving up Quick Stir-Fries today......

Stacy of Food Lust People Love is hosting this week and asked us to share Quick Stir-Fry ideas with our readers today.  Stir-Fries are perfect on busy, hot, summer days when you have been out all day having fun in the sun.  Let's see what everyone is cooking up.......

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Tender white meat chicken, fresh vegetables, and crunchy nuts; all stirred up in a savory Asian sauce.

Entrees, Chicken, Stir Fry

Entrees, Chicken

Asian

Yield: 4 servings

Author: Wendy Klik

Cashew Chicken

Tender white meat chicken, fresh vegetables, and crunchy nuts; all stirred up in a savory Asian sauce.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1/4 c. soy sauce
• 2 T. seasoned rice vinegar
• 3 T. honey
• 1/2 t. toasted sesame seeds
• 1 t. chili garlic sauce
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• salt and pepper, to taste
• 3 T. cornstarch
• 2 T. coconut oil (or oil of choice)
• 1/4 c. roasted cashews
• 1 small crown broccoli, cut into florets
• 1 red bell pepper, cut into bite-size pieces
• 1 small Vidalia onion, sliced
• 1 t. ginger paste
• 4 cloves garlic, minced

Instructions

1. Combine the soy sauce, vinegar, honey, sesame seeds, chile garlic sauce. Set aside.
2. Heat the oil in a wok over medium-high heat. Season the cornstarch with the salt and pepper. Toss the chicken pieces in this mixture until coated. Remove chicken to the wok, discarding any excess cornstarch. Cook, stirring and flipping occasionally, until chicken is cooked through, about 4-5 minutes. Remove to a plate and set aside.
3. Add the onion, broccoli, and red bell pepper to the wok and cook, stirring, until onion is softened and vegetables are crisp-tender, another 4-5 minutes. Stir in the ginger and minced garlic, stir and cook for a few seconds.
4. Return the chicken to the wok, add the cashew and the reserved sauce. Cook and stir until heated through and the sauce has thickened and coated the stir fry.
5. Serve with rice of choice.

Nutrition Facts

Calories

345.07

Fat (grams)

13.04 g

Sat. Fat (grams)

6.93 g

Carbs (grams)

41.61 g

Fiber (grams)

5.94 g

Net carbs

35.67 g

Sugar (grams)

21.85 g

Protein (grams)

20.37 g

Sodium (milligrams)

1046.99 mg

Cholesterol (grams)

36.16 mg

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