This is a staple meal for my family. It is easy to make in large amounts in case you are having some company, and uses most ingredients that people keep at home. There is something about chicken and cashews together! Leave some feedback and let us know if you like it!
Serves: 4-6
Prep time: 20 minutes
Cook time: 30 minutes
Serve over white rice
Ingredients:
2 lbs chicken, cut into bite sized pieces
2 egg whites
2 tbs corn starch
1 tbs sherry vinegar
2 tbs stir fry oil
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 white onion, chopped
1 cup small broccoli florets
1/2 cup carrots, sliced thin
4 oz sliced mushrooms
4 oz sliced water chestnuts
1/2 cup cashews
1/3 cup hoisin sauce
2 tbs soy sauce
2 tsp red pepper flakes
Salt, pepper to taste
(*note: to make this recipe quicker, they sell bags of mixed veggies that can be used in place of fresh)
Directions:
1. In a medium size bowl, mix egg whites, corn starch, and sherry together. Place chicken in bowl, and mix until chicken is fully coated.
2. In a large wok, heat 1 tbs oil on medium-high heat. Add peppers, garlic, onion, broccoli, carrots, mushrooms and water chest nuts. Cook about 5-7 minutes. Remove veggies from wok, and set aside.
3. In same wok, heat 1 tbs oil on medium-high heat. Brown chicken, about 2-3 minutes on each side, until almost cooked through. Add cooked vegetables, and cashews to the wok (with the chicken). Mix together.
4. Add hoisin sauce, soy, red pepper flakes, salt and pepper. Stir well. Simmer on low heat for about 10 minutes. Serve over white rice.
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