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Chicken Broth

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the  base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

 

 

I love the crunch of the cashews.

I love the crunch of the cashews.

 

 

Asparagus in a stir fry is delicious.

Asparagus in a stir fry is delicious.

 

 

 

 

 

 

 

 

The bright color of the peppers really stand out.

The bright color of the peppers really stand out.

 

 

I use Basmati rice.

I use Basmati rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

  • For the Sauce:
  • 1 1/2 tbsp. cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup molasses
  • 1/4 cup soy sauce
  • 2 tbsp. red wine
  • 1/4 tsp. cayenne
  • 4 tbsp. olive oil, divided
  • 1/4 tsp. garlic powder
  • For the Chicken & Vegetables:
  • 1 cup cashews, lightly salted
  • 1 lb. boneless skinless chicken breasts cut into 1 inch chunks
  • 1 large onion, chopped
  • 2 medium sweet peppers, chopped
  • 6 - 8 asparagus spears, cut into 2 inch pieces
  • 2 carrots, sliced

Instructions

  • Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
  • In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
  • Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
  • Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

3.1
http://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

 

 

 

 

Filed Under: Chicken Tagged With: Asparagus, Carrots, Chicken, Chicken Broth, Molasses, Onion, Peppers, RIce, Soy Sauce

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