Cashew Chicken Recipe

For this (and any) stir fry recipe substitute the vegetables (fresh or frozen) of your choice. Just be sure to cook them until they are fork-tender but still firm.

Serve cashew chicken over noodles or rice.

For this chicken cashew recipe you will need:

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breasts cut into strips

2 teaspoons ginger, minced

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

2 cups red peppers, thinly sliced

2 cups of broccoli florets

1 cup chicken bouillon

1 tablespoon cornstarch

2 tablespoons soy sauce

3/4 cup roasted cashews

Heat half of the vegetable oil in a wok or large skillet set over medium-high heat.

Add in the chicken and stir-fry 3 to 4 minutes or until just cooked through. Remove chicken to a bowl; set aside.

Add the remaining oil to the pan and stiry fry the ginger, garlic, red pepper flakes and vegetables for about 1 minute.

Stir in the water and bouillon. Cover and let steam until the vegetables are tender-crisp.

Return the chicken to the pan.

Stir together the soy sauce and cornstarch and add to the pan.

Cook, stirring, until thickened, about 1 minute.

Sprinkle with roasted cashews.

This recipe for cashew chicken serves 4

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