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Chicken and Cashews Stir-Fry

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner Chinese
Chicken and Cashews Stir-Fry
Ingredients
  • 1 1/2 cups chicken broth
  • 1/2 cup soy sauce
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon brown sugar
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon curry powder
  • 2 pounds skinless, boneless chicken breast meat - cut into cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 3 green onions, chopped
  • 1 bell pepper, chopped
  • 1 teaspoon sesame seeds
  • 1/2 cup cashews
Instructions
1
Combine the chicken broth, soy sauce, 1 tablespoon of cornstarch, a pinch of ground ginger, and brown sugar in a bowl to create the marinade.
2
Mix together 1/4 cup of cornstarch, 1 1/2 teaspoons of ground ginger, and a dash of curry powder in a large, sealable plastic bag. Thoroughly coat the chicken with the marinade by shaking the bag until everything is well combined.
3
Melt 2 tablespoons of olive oil and 1 tablespoon of sesame oil in a wok or large skillet over extremely high heat. Cook the chicken in the hot oil until it reaches a golden brown color, approximately 3 to 5 minutes. Add sliced green onions and diced bell peppers to the pan, cooking for another 2 to 3 minutes. Pour the sauce mixture into the chicken and vegetable mixture; lower the heat to a moderate level. Sprinkle sesame seeds over the dish and bring it to a rolling boil; allow it to simmer until the sauce thickens, around 3 to 5 minutes. Remove from heat; toss in cashews and serve immediately.