Cashews and chicken combine for a quick and tasty stir-fry perfect for busy families.
2 tablespoons
vegetable oil, divided
12 ounces
boneless skinless chicken breast, cut into bite-size pieces
1/4 cup
reduced-sodium soy sauce, divided
2 cloves
garlic, finely chopped
1 teaspoon
ground ginger
2 tablespoons
cornstarch
3 cups
broccoli florets
1
red bell pepper, chopped
1-1/2 cups
chicken broth
1 tablespoon
brown sugar
2 teaspooons
toasted sesame oil
1/2 cup
Fisher® Premium Whole Cashews
Hot cooked rice or noodles
Food Safety Instruction
DIRECTIONS
- Heat 1 tablespoon vegetable oil in wok or large deep skillet on medium-high heat 1 minute. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4-5 minutes or until internal temperature of chicken reaches 165°F. Transfer to clean platter; cover to keep warm. Combine cornstarch and remaining 2 tablespoons soy sauce in small bowl; set aside.
- Heat remaining 1 tablespoon vegetable oil in wok. Add broccoli and peppers; stir-fry 3-4 minutes or until crisp-tender. Return chicken to pan; add chicken broth, brown sugar and sesame oil. Cook 2-3 minutes or until mixture begins to bubble. Stir in cornstarch mixture. Cook on medium heat 3-4 minutes or until thickened. Stir in Fisher® Cashews. Serve over hot rice or noodles.
