Feb 23 / Erin

Tasty Tuesday: Chicken Cashew Veggie Stir-fry

I’m back with the second of two new stir-fry recipes that I forced upon served my guests at a recent dinner gathering. This cashew chicken variety turned out just as well as its spicy scallop counterpart. And, since it doesn’t contain seafood, I can personally vouch for it!

I have to apologize again for the lack of in-process photos on this one. Someday I will learn how to cook, entertain, drink wine AND photograph all at the same time.

This recipe yielded very tasty results. As with the scallop version, I wished I had made some extra sauce for the side, so consider doing that when you make this. The recipe also says that this freezes well, but I found that the cashews get soggy. So, if you’ll be freezing or saving leftovers, consider using the cashews as a topping that you add when serving only.

Cashew Chicken with Red Bell Peppers and Broccoli (printable version)
(recipe from Hannaford Supermarkets Fresh Magazine)
serves 4-6

INGREDIENTS:
2 tsp cornstarch
2 TBS low sodium soy sauce
1 TBS rice vinegar
3 TBS hoisin sauce
2 tsp light brown sugar
1 tsp canola oil
1 lb chicken breasts
1 TBS grated fresh ginger
1 TBS minced garlic
1 red bell pepper, chopped
12 oz fresh broccoli florets
1/4 cup water
4 cup cooked brown rice
2/3 cup dry roasted cashews, unsalted
3 medium scallions, trimmed and thinly sliced (optional)

INSTRUCTIONS:

In a small bowl, whisk together cornstarch, soy sauce and vinegar until evenly blended, then whisk in hoisin sauce and brown sugar. Set to the side.
Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl oil to coat pan. When hot, add chicken. Cook and stir until just cooked through, 5 to 7 minutes.
Transfer cooked chicken to a plate and cover with foil to keep warm.
Add ginger and garlic to the pan and cook and stir until fragrant, about 30 seconds.
Add bell pepper, broccoli, and water. Cover and cook until broccoli is crisp-tender, about 3 to 4 minutes.
Heat rice according to package instructions while vegetables cook.
Rewhisk sauce. Add to the pan with the cooked chicken, cashews, and scallions.
Toss and stir until sauce simmers and vegetables are coated with sauce.
Sauce will thicken as it simmers.