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Cashew Chicken Stir-Fry
Description
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!
Ingredients
Marinade
Stir-Fry Sauce
Stir-Fry Ingredients
Instructions
Chicken Marinade: (2+ hours in advance)
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Cut chicken into thin strips and place in 1-gallon zip lock
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Combine wine, teriyaki sauce, ginger and garlic. Stir well then pour over chicken and seal bag. Gently squeeze to evenly coat chicken.
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Refrigerate for at least 2 hours.
Stir-Fry Sauce:
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Combine soy-sauce, cornstarch, and brown sugar in a small bowl, stir well.
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Dissolve bouillon in boiling water. Add to soy-sauce mixture.
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Set aside.
Stir Fry:
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Add 1 tablespoon oil to pre-heated (medium-high) wok or large fry-pan. Spread to cover surface.
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Add celery and green onions. Cook until soft (2-3 minutes).
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Remove veggies and set aside.
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Add additional tablespoon oil to pan.
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Drain and discard chicken marinade. Add chicken to pan and cook for 3-4 minutes until done.
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Remove chicken from pan and set aside.
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Add stir-fry sauce to pan and cook until thickened.
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Add veggies, chicken and pineapple to pan and stir-fry for 30 seconds until heated.
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Serve over chow-mein noodles or white rice.