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Cashew Chicken Stir-Fry

Featured
Cashew Chicken Stir-Fry
0
Easy
Fairly cheap

This is one of our all-time favorite weeknight meal! It’s loaded with protein, vegetables (whatever you like) and is worlds better than takeout!

Prep

Cook

Category: Dinner
Seasons All
Cuisine Type Asian

Ingredients

For 4 Person(s)

Marinade

1 1/2 pound chicken breast, skinless, boneless
1/2 cup Chablis or other dry white wine
1/2 cup teriyaki sauce
1 tablespoon ginger
1 clove garlic, crushed

Stir-Fry Sauce

2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch (yes 1 tbl + 1 tsp)
2 teaspoons brown sugar
2 teaspoons chicken bouillon
1 1/4 cup boiling water

Stir-Fry Ingredients

2 tablespoons vegetable oil, divided
1 cup celery, sliced
1/2 cup green onions, sliced
1 cup pineapple tidbits

Cashew Chicken Stir-Fry Directions

  1. Chicken Marinade: (2+ hours in advance)
    1 - Cut chicken into thin strips and place in 1-gallon zip lock
    2 - Combine wine, teriyaki sauce, ginger and garlic. Stir well then pour over chicken and seal bag. Gently squeeze to evenly coat chicken. 
    3 - Refrigerate for at least 2 hours.

    Stir-Fry Sauce:
    1- Combine soy-sauce, cornstarch, and brown sugar in a small bowl, stir well.
    2 - Dissolve bouillon in boiling water. Add to soy-sauce mixture.
    3 - Set aside.

    Stir Fry:
    1 - Add 1 tablespoon oil to pre-heated (medium-high) wok or large fry-pan. Spread to cover surface.
    2 - Add celery and green onions. Cook until soft (2-3 minutes).
    3 - Remove veggies and set aside.
    4 - Add additional tablespoon oil to pan. 
    5 - Drain and discard chicken marinade. Add chicken to pan and cook for 3-4 minutes until done.
    6 - Remove chicken from pan and set aside.
    7 - Add stir-fry sauce to pan and cook until thickened.
    8 - Add veggies, chicken and pineapple to pan and stir-fry for 30 seconds until heated.
    9 - Serve over chow-mein noodles or white rice.

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