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Shelly's Ginger Cashew Chicken Stir Fry Recipe

   
 

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     Shelly's Ginger Cashew Chicken Stir Fry

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   4
Preptime   15 Minutes
Ingredients
3-4 Chicken Breast Tenders, cut into 1inch pieces
1/2 Tablespoon Soy Sauce
1/4 Sweet Maui Onion, sliced thin
1 Green Onion, cut into 1inch sections
1/2 stalk celery, sliced
1/2 can (4 oz.) Shiitake Mushrooms, drained
1/2 cup Bean Sprouts
1/4 cup Sugar Snap Peas
1/4 teaspoon Ginger, grated
 
1/4 teaspoon Garlic, minced
1/4 cup Soy Sauce
1/4 cup Water
1/2 teaspoon Cornstarch
1/2 Tablespoon Rice Wine Vinegar
handful or so of Roasted Salted Cashews
Oil for sauteing
Instructions
Marinate chicken in a Tablespoon of soy sauce for at least 1 hour.
Saute chicken till golden. Set aside. Saute onions till golden. Add mushrooms, celery, bean sprouts, peas, ginger and garlic and mix to combine. Steam saute for 8 minutes or so or till desired tenderness of veggies is achieved.
Add chicken back. Mix cornstarch, water and soy sauce together to form a slurry. Make a well in the middle of the pan and pour starch mixture in. Cook till bubbles and stir to combine. Add vinegar and toss in cashews.
Cook till bubbles and stir to combine. Add vinegar and toss in cashews.


Originally Submitted 9/23/2016





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