Monday, May 4, 2009

Cashew Chicken Stir-Fry

My step-kids love, love, love stir-fry and this is one of their absolute favorites.  We try to use a wide variety of vegetables, but we stay away from bell peppers 'cause I can't handle 'em.  I'm sure it would be fantastic with bell peppers if you'd like to add them in!  The recipe below feeds our family of five.

  • 2 1/2 cups of jasmine rice
  • 1 lb. of boneless, skinless chicken breasts - diced into 1" cubes
  • 3/4 c. light (low-sodium) soy sauce
  • 1 Tbsp. brown sugar
  • 3 Tbsp. corn starch
  • 1 head of broccoli, chopped
  • 2 handfuls of snap or sugar peas in the pod
  • 1 bunch of green onions, sliced
  • 2 stalks of celery, sliced
  • 1 large handful of shredded carrots
  • 1 1/2 cups of roasted, unsalted cashews
  • handful of fresh bean sprouts
  • 1 - 14 oz. can of pineapple chunks in pineapple juice (not heavy syrup), reserve juice for sauce
  • 1 1/2 Tbsp. brown sugar
  • 1 Tbsp. sweet chili sauce
  • 3 Tbsp. corn starch
  • 1 Tbsp. rice wine vinegar
  • 3/4 c. chicken broth
  • Juice from canned pineapple
  • 3 tsp. ginger
  • 3 cloves of garlic, pressed
  • 1 1/2 Tbsp. soy sauce (light or regular, whichever you prefer)
  1. Combine the marinade ingredients and marinade the chicken for at least 30 minutes before cooking.
  2. Prepare rice according to directions
  3. Combine all the sauce ingredients and set aside
  4. Using about 3 Tbsp. of olive or peanut oil in a heated wok, fry the chicken until cooked through, about 5 minutes.
  5. When chicken is finished cooking, add the pea pods and broccoli to the wok, and stir-fry for 2 minutes
  6. Add remaining vegetables, pineapple and cashews to the wok and stir-fry until heated, but firm.
  7. Pour the prepared sauce into the wok, and stir-fry for 5 minutes, until sauce thickens and vegetables are the desired firmness for eating.
  8. Serve with cooked rice
  9. Apologize, because you can never seem to cook enough of this, and the kids always want more.

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