Spicy Lemon Chicken Stir-Fry with Cashews Recipe

Name: Spicy Lemon Chicken Stir-Fry with Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced fresh ginger; 1 large garlic clove, minced; 2 tablespoons soy sauce; 2 tablespoons dry Vermouth or dry sherry; 2 tablespoons chicken stock or canned low-sodium broth; 1 1/2 tablespoons sugar; 3 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1/8 teaspoon crushed red pepper; Pinch of cayenne pepper; 1 1/2 teaspoons cornstarch dissolved in 2 tablespoons cold water; 1 pound skinless, boneless chicken breasts; 1 1/2 tablespoons cornstarch; Scant 1/2 cup unsalted dry-roasted cashews (2 ounces); 1 tablespoon peanut oil; 2 1/2 teaspoons Asian sesame oil; 1/2 teaspoon Asian chili oil; 2 medium bell peppers, preferably 1 red and 1 yellow, cut into 1-inch pieces; 7 ounces snow peas or sugar snap peas, halved diagonally; 2 cups finely shredded iceberg lettuce

Servings: persons

1 teaspoon minced fresh ginger
1 large garlic clove, minced
2 tablespoons soy sauce
2 tablespoons dry Vermouth or dry sherry
2 tablespoons chicken stock or canned low-sodium broth
1 1/2 tablespoons sugar
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/8 teaspoon crushed red pepper
Pinch of cayenne pepper
1 1/2 teaspoons cornstarch dissolved in 2 tablespoons cold water
1 pound skinless, boneless chicken breasts
1 1/2 tablespoons cornstarch
Scant 1/2 cup unsalted dry-roasted cashews (2 ounces)
1 tablespoon peanut oil
2 1/2 teaspoons Asian sesame oil
1/2 teaspoon Asian chili oil
2 medium bell peppers, preferably 1 red and 1 yellow, cut into 1-inch pieces
7 ounces snow peas or sugar snap peas, halved diagonally
2 cups finely shredded iceberg lettuce

1
Combine all of the sauce ingredients except the dissolved cornstarch in a small bowl; then stir in the dissolved cornstarch.
2
Slice the chicken across the grain into 1/4 -inch strips.
3
Transfer to a bowl and toss with the cornstarch.
4
Heat a large wok.
5
Add the cashews and toss over high heat until they begin to brown, about 15 seconds; transfer the nuts to a medium bowl.
6
Heat the peanut oil and 1 teaspoon of the sesame oil in the wok.
7
Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes.
8
Add the chicken to the cashews in the bowl.
9
Heat the remaining 1 1/2 teaspoons of sesame oil and the chili oil in the wok.
10
Add the bell peppers and stir-fry over high heat for 30 seconds.
11
Add the snow peas and stir-fry until all the vegetables are crisp-tender, about 2 minutes.
12
Return the chicken and nuts to the wok.
13
Stir the sauce, then add it to the wok and stir-fry until the sauce is clear, about 2 minutes.
14
Spread the lettuce on a platter, spoon the stir-fry on top and serve at once.

557

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.

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

You need 20 ingredients. The key ingredients include: 1 teaspoon minced fresh ginger, 1 large garlic clove, minced, 2 tablespoons soy sauce, 2 tablespoons dry Vermouth or dry sherry, and more.

Yes, Spicy Lemon Chicken Stir-Fry with Cashews 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.

Spicy Lemon Chicken Stir-Fry with Cashews

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