Asian

Chicken and Cashew Stir Fry is for Dinner.

Chicken and Cashew Stir Fry takes 10 minutes to prepare.

Chicken and Cashew Stir Fry takes 20 minutes to cook.

Chicken and Cashew Stir Fry makes 4 servings.

The ingredients for Chicken and Cashew Stir Fry are:

1 lb. skinless, boneless chicken thighs
1 cup diced sweet red peppers
1 cup sliced mushrooms
1 cup snow peas in the pod - trimmed
1 bunch scallions - chopped, whites and green separated
3 garlic cloves - finely chopped
1 T. fresh ginger root - finely chopped
3/4 cup low sodium chicken broth
1 tsp. corn starch
1.5 T. low sodium soy sauce
1 tsp. sugar
3 T. peanut oil (or vegetable oil)
1/2 cup roasted, salted whole cashews

Here is how you make Chicken and Cashew Stir Fry:

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Serve over brown riceNumber of Servings: 4Recipe submitted by SparkPeople user AMD218.

The nutritional information for Chicken and Cashew Stir Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.8

• Total Fat: 10.3 g
• Cholesterol: 43.0 mg
• Sodium: 399.0 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 3.3 g
• Protein: 16.1 g

Chicken and Cashew Stir Fry is Asian cuisine.