Ingredients
- 1 pkg boneless chicken breasts
- 2 TBSP soy sauce
- 1/2 cup chicken broth
- 1 TBSP cornstarch
- 2 TBSP vegetable oil divided
- 1 clove garlic minced
- 1 medium onion sliced
- 1 cup+ whole cashews
- 1 cup fresh snow peas
- 2 green onions thinly sliced
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Cashew Chicken
Time: 20 minutes prep, 15 minutes cook
Servings: 8
Directions
- Cut chicken into thin strips about 2 inches long and set aside.
- Blend soy sauce, chicken broth and cornstarch in a small bowl; set aside.
- Heat 1 TBSP of oil in a large skillet or wok over high heat. Add chicken.
- Stir fry for 3 minutes or until no longer pink. Remove from pan with a slotted spoon. Add remaining 1 TBSP oil. Stir fry garlic, onion, cashews and snow peas for 3 minutes or until tender crisp. Return chicken to pan. Stir broth mixture into pan. Stir fry for 2 minutes or until sauce is clear and chicken is heated through.
- Sprinkle with green onion slices. Serve immediately over rice.
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