Cashew Chicken With Stir-Fry Vegetables

1. 1

   Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.

2. 2

   Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.

3. 3

   Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)

4. 4

   Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.

5. 5

   Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.