Chicken, Cashew & Red Pepper Stir-fry

I have made this Cooking Light recipe many times — always with great results.  It is a tasty, dependable stir-fry and quick to put together.  As always, when putting together a stir-fry, be sure to do all of the prep work first!  I usually serve this with brown rice and some fruit.

Chicken, Cashew & Red Pepper Stir-fry

Prep time: 15-20 minutes
Total:
25-30 minutes
Serves:
4

Ingredients
3-3/4 teaspoons cornstarch, divided
2 tablespoons low-sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar (I use seasoned rice vinegar)
3/4 teaspoon sugar
1/2 teaspoon hot pepper sauce (I use Tabasco)
1 lb. boneless chicken breast, cut into smaller strips
1/2 cup coarsely chopped cashews
2 tablespoons canola oil
2 cups julienne-cut red bell pepper
1 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Preparation

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, sherry, rice vinegar, sugar and hot sauce in a small bowl; stir with a whisk.

2. Combine remaining 2-3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat.  Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.  Remove from pan.

4. Add oil to pan, swirling to coat.  Add chicken mixture to pan; saute 2 minutes or until lightly browned (I find 3 minutes usually works better for me).  Remove chicken from pan; place in bowl.

5. Add bell pepper to pan; saute 2 minutes, stirring occasionally.  Add garlic and ginger; cook 30 seconds.  Return chicken and cornstarch mixture (from step #1) to pan; cook 1 minute or until sauce is slightly thick.  Sprinkle with cashews and green onions.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in cashew, chicken, cooking light, dinner, garlic, ginger, green onions, recipe, red bell pepper, soy sauce, stir fry, sugar, vinegar. Bookmark the permalink.

5 Responses to Chicken, Cashew & Red Pepper Stir-fry

  1. Jenn says:

    I’ve made a very similar recipe before (uses oyster sauce instead of the sherry and rice vinegar) and I love it. I like to make it for company and splurge on the cashews. yumm!

  2. Dan Smith says:

    Hey Jenny…that sounds good. I might try it sometime, without the cashews 🙂

    Anyway, since you’re putting all of these tasty recipes on your blog, I figured you’d be interested in a wordpress plugin called Recipe SEO, which will let your recipes appear in the Google Recipe Search

    • jenny says:

      Thanks, Danny! I hope you try it. I did not know you don’t like cashews! Is that true for all nuts, or just cashews?

      I’ll have to try the new plugin! Thanks for the recommendation!

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