Spicy Cashew Chicken Stir Fry Recipe
Ingredients
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| 3 tablespoons + 2 teaspoons dry sherry | ||
| 3 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon + 2 teaspoons cornstarch | ||
| 1 tablespoon chili-garlic paste | ||
| Peanut oil | 3 Teaspoon | |
| Chicken tenders | 1 pound | |
| Onion | 1 , chopped | |
| Grated ginger | 1 Tablespoon, peeled | |
| 1/2 bunch broccoli, cut into florets | ||
| Water | 1/4 Cup (16 tbs) | |
| 1/4 cup unsalted cashews, coarsely chopped | ||
Directions
1 Whisk together the broth, sherry, soy sauce, cornstarch, 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 teaspoons 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 chicken to a plate; cover to keep warm.
3 Heat the remaining 1 teaspoon 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 through, about 1 minute.
2 Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons 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 chicken to a plate; cover to keep warm.
3 Heat the remaining 1 teaspoon 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 through, about 1 minute.
Chef
