Chicken, Vegetable, and Cashew Stir-Fry
To make a good stir-fry, cook your protein and remove it from the pan while you cook the vegetables. Add the vegetables according to how long they need to cook and keep them moving in the pan for even-cooking and to prevent burning. Once the vegetables are cooked, add the aromatics (ginger and garlic) the cooked protein and the sauce. Cook until the sauce thickens and then add any nuts or garnishes before serving with rice.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1⁄2 cup chicken stock
- 1⁄4 cup soy sauce
- 2 Tbsp. honey
- 1 Tbsp. rice wine vinegar
- 2 tsp. cornstarch
- 1 Tbsp. peanut oil
- 1⁄2 lb. chicken breast, cut into 1-inch strips
- 1 cup sliced mushrooms
- 1 medium red bell pepper, seeded, and cut into 1-inch pieces
- 1 cup sugar snap peas, ends trimmed
- 1 can (8 oz.) sliced bamboo shoots, drained
- 2 cloves garlic, peeled and minced
- 1⁄2 Tbsp. peeled and grated fresh gingerroot
- 1⁄4 cup cashews
- 4 cups cooked rice
- In a small bowl, whisk together chicken stock, soy sauce, honey, rice wine vinegar, and cornstarch.
- In a wok or large skillet, heat peanut oil over medium-high heat until shimmering. Add chicken and cook without disturbing for 2 minutes, or until browned. Turn and cook until browned, about 1 minute. Transfer to a plate.
- Add more oil, if necessary. Add mushrooms; stir-fry for 5 to 10 minutes, until browned and tender. Add red bell pepper, snap peas, bamboo shoots; stir-fry for 2–3 more minutes, until tender. Add garlic and ginger and stir-fry for 30 seconds. Reduce heat to medium. Return chicken to pan and mix in the sauce. Stir in soy sauce mixture and cook until sauce thickens.
- Off heat, toss in cashews. Serve immediately with rice.