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Cashew Chicken Stir Fry
Ingredients
- ½ lb Boneless Skinless Chicken Breast, cut into thin slices
- ¾ cup Little Goat Hong Kong Sauce*
- 8 oz Mushrooms
- 2 tablespoons Canola oil or other neutral flavored cooking oil
- 1 Carrot, cut into thin slices
- 1 small Sweet Onion, sliced thinly
- 1 small Red Pepper, julienned
- 8 oz Cremini Mushrooms, quartered
- 1 cup Low Sodium Chicken Stock
- 2 teaspoon Cornstarch mixed in 2 Tbsp cold water
- ¼ cup Scallions, sliced thinly on a bias
- 1 cup Unsalted Cashews, toasted
- *Available for purchase at Marcel's
Instructions
- Marinate chicken in 3 tablespoons Hong Kong Sauce for 10-15 minutes. In a wok or sauté pan, heat oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
- Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
- Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles.
Notes
- Little Goat Hong Kong Sauce is available for purchase at Marcel's
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/