Slow-Cooker-Chinese-Cashew-Chicken-4-650x975

This easy stir-fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy and on the table in just 30 minutes – what more could you ask for? Affordable, easy to cook and healthy, chicken is as popular in Chinese cuisine – from takeout classics to authentic street food – as it is across the globe

NGREDIENTS: 

  • 4 boneless, skinless chicken breasts, cubed
  • 1/2 Tbsp cornstarch
  • 1 Tbsp soy sauce
  • 3 Tbsp peanut oil
  • 1 green bell pepper, sliced
  • 4 mushrooms, sliced
  • 1/2 lb snow peas, cut in half
  • 1/2 c cashews
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper

SAUCE INGREDIENTS: 

  • 6 Tbsp soy sauce
  • 3 Tbsp white wine
  • 1/2 Tbsp cider vinegar
  • 3 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp oil

DIRECTIONS: 

1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.

2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.

3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.

4. Remove chicken from pan and set aside on a plate.Advertisements 

5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.

6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.

7. Return chicken to pan with vegetables, add sauce and stir.

8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.



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