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ellen's stir-fry cashew chicken

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a recipe that has been tweaked by me from several other recipes, so who knows where it all started? All I know is that it is very tasty and filling. A definite come-back-to dish.

yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method Stir-Fry

Ingredients For ellen's stir-fry cashew chicken

  • 2 Tbsp
    cornstarch
  • 1/2 c
    chicken broth
  • 3 Tbsp
    low sodium soy sauce
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    hot pepper sauce
  • 2 Tbsp
    extra virgin olive oil
  • 2 lg
    chicken breasts, cut into strips
  • 1 sm
    onion, chopped
  • 1 pkg
    (10 oz.) frozen chopped broccoli, thawed
  • 1 can
    (8 oz.) water chestnuts, sliced and drained
  • 1 c
    cashew halves or pieces
  • white or brown rice

How To Make ellen's stir-fry cashew chicken

  • 1
    Place chicken pieces in 2 Tbsp. soy sauce in a deep bowl. Cover and refrigerate for 30 minutes. Remove chicken and drain on paper towels.
  • 2
    Dissolve the cornstarch in the chicken broth and stir in the remaining 1 Tbsp. soy sauce, ginger, and hot sauce; set aside.
  • 3
    Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the skillet or wok and set aside.
  • 4
    Pour the remaining tablespoon of oil into the wok/skillet and stir in the onion, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot and the onion has softened, about 5 minutes more.
  • 5
    Stir up the sauce to redistribute the cornstarch, then pour into the mixture and bring to a boil. If if appears too thick, just add water to desired consistency. Add the reserved chicken and stir until the sauce thickens, and the chicken is hot. Stir in cashews and serve over rice.
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