Chicken, Cashew, And Red Pepper Stir-Fry Recipe

Name: Chicken, Cashew, And Red Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 teaspoons cornstarch, divided; 2 tablespoons low-sodium soy sauce, divided; 2 teaspoons dry sherry; 1 teaspoon rice wine vinegar; 3/4 teaspoon sugar; 1/2 teaspoon hot pepper sauce (such as Tabasco); 1 pound chicken breast tenders, cut lengthwise into thin strips; 1/2 cup coarsely chopped unsalted cashews; 2 tablespoons canola oil; 2 cups julienne-cut red bell pepper (about 1 large); 1 teaspoon minced garlic; 1/2 teaspoon minced peeled fresh ginger; 3 tablespoons thinly sliced green onions

Servings: persons

3 3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 pound chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper (about 1 large)
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

1
Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2
Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3
Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4
Add oil to pan, swirling to coat. Add chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
5
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 3/4 teaspoons cornstarch, divided, 2 tablespoons low-sodium soy sauce, divided, 2 teaspoons dry sherry, 1 teaspoon rice wine vinegar, and more.

Yes, Chicken, Cashew, And Red Pepper Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Cashew, And Red Pepper Stir-Fry

How did you like this recipe?

Frequently Asked Questions