Sweet and Spicy Cashew Stir-Fry Chicken |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Have everything prepared and ready to add into the wok or skillet, adjust the cayenne pepper to suit your heat level :) Ingredients:
2 tablespoons cornstarch |
1/2 teaspoon sugar |
1/4 teaspoon salt |
5 boneless skinless chicken breasts, cut into 1-inch cubes |
1/4 cup oil |
2 tablespoons minced fresh gingerroot (can use up to 1 tablespoon more if desired) |
1 tablespoon minced fresh garlic |
1 small onion, chopped |
2 red bell peppers, chopped into 1-inch pieces |
2 carrots, sliced thinly diagonally |
2 cups cashews (or to taste) |
1/2 cup ketchup |
4 tablespoons soy sauce |
1/2 teaspoon salt |
2 tablespoons worcestershire sauce |
3 tablespoons sugar |
1 1/2 teaspoons sesame oil |
1/4 teaspoon cayenne pepper (can use more to taste) |
1/2 cup chicken broth |
Directions:
1. Combine all sauce ingredients; set aside.
2. In a medium bowl, toss together the chicken with cornstarch, sugar and salt (making sure that the chicken is coated well).
3. Heat a wok or large frypan with oil to hot (not smoking).
4. Add in chicken, ginger, garlic and onion; stir-fry about 1 minute.
5. Add in peppers and carrots, stir-fry about 2-3 minutes.
6. Add in the prepared sauce, cook stirring until simmering.
7. Add in cashews and serve immediately.
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