If you've been reading my blog for at least the last two months, you have probably figured that I love making stir fry. I always talk about the ease, but I also love it's versatility. Stir fry possibilities are endless! This is my take on the well known dish refereed to as cashew chicken. Hope you enjoy it as much as we do!
Spicy Cashew Chicken Stir Fry
Created by Jenn's Food Journey
2 large boneless, skinless chicken breasts, cut into chunks or bite size pieces
2 Tablespoons sweet chili sauce
2 Tablespoons Sriracha
1/2 cup chicken broth
2 Tablespoons low sodium soy sauce
1 teaspoon fish sauce
1/8 teaspoon sesame oil
1/4 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
pinch of ground ginger
1 garlic clove, finely minced
1-2 cups broccoli florets
1/4 cup dry roasted cashew nuts
1 teaspoon vegetable oil
Place cut up chicken in a resealable bag. Mix the sweet chili sauce and Sriracha together. Pour over chicken, toss to coat. Seal bag and place in refrigerator for 1-2 hours.
In a bowl or measuring cup, add the chicken broth, soy, fish sauce, sesame oil, brown sugar, red pepper flakes, cornstarch and ginger. Stir until well combined; set aside.
In a wok or deep, non-stick skillet, add the vegetable oil and heat over medium high heat. Add the marinated chicken and quickly stir fry for 3-4 minutes. Add garlic and stir fry 1 more minutes. Add the broccoli and stir fry another 2 minutes. Add the sauce and allow to thicken, stir constantly. Remove from heat and stir in the cashews. Serve over rice or noodles. Enjoy!
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