Category: Main Course
Spicy Cashew Chicken Stir-Fry - TastyPlanner.com
Chef: Cheryl
A tasty, nutty entrée, perfect for poultry lovers
serving size 1 cup
288 Cal, 12 g. Fat, 0g Sat Fat, 0g Trans Fat, 68 mg Chol, 588 mg Sod, 15g Carb, 3 g Fib, 30 g Prot, 58 mg Calc. Weightwatcher Points value 6.
Recipe Source: My Turnaround Program Cookbook
Ingredients
3/4 cup reduced sodium chicken broth
2 tsp dry sherry
3 Tbs reduced-sodium soy sauce
2 tsp cornstartch
1 Tbs chili-garlic paste
3 tsp Peanut Oil
1 lb Chicken Tenders
1 onion, chopped
1 Tbs grated peeled fresh ginger
1/2 bunch broccoli, cut into florets [about 3 cups]
1/4 cup water
1/4 cup unsalted cashews, coarsely chopped
Instructions
1. Whisk together the broth, sherry, soy sauce, cornstartch and chili-garlic paste in a bowl until smooth; set aside
2. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 tsp of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chickent to a plate; cover to keep warm.
3. Heat the remaining 1 tsp oil in the same skillet. Add the onion and ginger, stir-fry until fragrant, about 30 seconds. Add the broccoli, stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated throught, about 1 minute.
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Recipe Comments
This recipe was awesome! Very spicy (the chili-garlic paste is smokin!)but very good. I doubled the sauce part and added a bit more cornstarch because mine was a little too runny. Served with lo mein and it was super! Will make this again soon :)
Tasty and easy!
Our supermarket doesn’t carry sherry or the chili-garlic paste. I improved on the chili-garlic paste with Sriracha sauce and garlic powder. That seemed to work just as great with the added bonus of being able to regulate the garlic flavor and amount of spice.
I also added more cornstarch.
My boyfriend didn’t even notice the cashews while eating this dish. I’d recommend sprinkling them on top of your bowl rather than cooking with them at the last step.
Great recipe! The sauce needs more corn starch if you like a thicker sauce.
