This stir-fry recipe has all the delicious flavors you want in a classic Chinese chicken dish, including the subtle crunch and sweetness from the cashews.
Chicken and Cashew Stir Fry Recipe
Add cashews to give a subtle crunch to your usual chicken stir fry.
Ingredients
Chicken and Cashew Stir Fry Ingredients
- 3 Leeks chopped, whites and greens separated
- 1/2 kilogram chicken thigh fillets skinless, cubed
- 1/2 teaspoon Salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 red bell pepper seeded, chopped
- 4 cloves Garlic finely chopped
- 1/4 teaspoon dried red pepper flakes
- 3/4 Cup chicken broth
- 1 1/2 tablespoons Soy Sauce
- 1 1/2 teaspoons cornstarch
- 1 teaspoon sugar
- 1/2 Cup cashews roasted
Instructions
- Chop leeks, separating white and green parts. Set aside.
- Season chicken with salt and pepper. Heat a wok or 12-inch heavy skillet over medium high heat. Add oil, swirling to coat, then cook chicken until golden and just cooked through, 4 to 5 minutes. Transfer to a plate. Set aside.
- Add bell pepper, garlic, red-pepper flakes, and leeks (white part) to wok and stir fry until peppers are just tender, 5 to 6 minutes.
- Stir broth, soy sauce, cornstarch, and sugar in small bowl. Add to the pan with the vegetables. Reduce heat and bring to a simmer, stirring occasionally, until thickened, 1 to 2 minutes. Turn off the heat and toss in cashews, green leeks, and chicken. Serve with steamed rice while hot.
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