Cashew chicken stir fry

This was a great dinner to assemble quickly.  I had a paddle tennis match at 6:30 so I did the prep before I went which allowed me to get dinner on the table very quickly after I got home.

Cashew Chicken stir fry

  • 8 – 10 oz boneless, skinless chicken breast diced
  • 1 TB low sodium soy sauce
  • 1 tsp rice vinegar
  • 1 TB canola oil
  • 1 clove garlic minced
  • 1 tsp ginger minced
  • snow pea pods, trimmed
  • 1 can water chestnuts, rinsed and drained
  • 1 cup chicken stock
  • 1 TB cornstarch
  • 1/4 cup cashews

Toss chicken with soy sauce and vinegar and marinate 20 minutes to 1 hour.  Heat oil over medium heat in a wok or heavy saute pan.  Add garlic and ginger and stir for 30 – 60 seconds or until fragrant.  Add chicken and cook, tossing until almost cooked through.  Add snow peas and water chestnuts and cook stirring.  Whisk cornstarch and chicken stock together and add to mixture.   Bring to a simmer and stir 3 – 5 minutes until thick.  Pour over rice and add cashews.  Serve with additional soy sauce.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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