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Chicken Stir-Fry with Cashews

5.0(7)

I found this recipe in an award winning 30 - Minute Dinner category in Better Homes and Gardens, in 1997. It is now one of our fast and favourite Stir-Fry's for busy workdays. If you enjoy stir-fry's then this one is for you!

by Scandigirl·published 2003-11-04

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Chicken

Servings

4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

293 kcal

Ingredients (12)

serves

2 tablespoons oyster sauceoyster-sauce
1 tablespoon fish sauce or 1 tablespoon soy sauce
1 tablespoon brown sugarbrown-sugar
2 teaspoons cornstarchcornstarch
1/3 cup waterwater
12 ounces boneless skinless chicken breast halveschicken
2 tablespoons cooking oiloil
1 medium onion, slicedonion
2 -4 fresh red chili peppers, seeded and cut into thin stripspepper
1 clove garlic, mincedgarlic
1/2 cup unsalted cashews or 1/2 cup lightly salted roasted cashewscashew
hot cooked rice

Instructions (13 steps)

01In a small bowl combine oyster-flavoured sauce, fish sauce or soy sauce, brown sugar, and cornstarch.
02Stir in water; set aside.
03Rinse chicken and pat dry.

Cut into bite-size strips; set aside.

05In a large skillet or wok heat oil over medium-high heat.

06Add onion and stir-fry 1 minute.

07Add peppers and garlic and stir-fry 1- 2 minutes more or till onion is crisp tender.

08Remove with slotted spoon and set aside.

09Add chicken to wok.

10Stir sauce; add to skillet.

11Cook and stir 1 minute more.

13Serve over hot cooked rice.

Nutrition (per serving)

Calories: 293 kcal
Protein: 23 g
Fat: 16 g
Saturated fat: 3 g
Carbs: 16 g
Fiber: 1 g
Sugar: 7 g
Sodium: 656 mg
Cholesterol: 49 mg

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Rich recipe — supports nutrition-aware planning.