Cashew Chicken Stir-Fry

Makes 5 servings (1½ cups per serving)

Ingredients

  • ¾ cup unsalted cashews
  • ¼ cup water
  • 2 tsp cornstarch
  • ¼ cup hoisin sauce
  • 1 tbsp low sodium soy sauce
  • 2 tsp sambal oelek (Asian chili garlic sauce)
  • 2 tsp grated fresh ginger
  • 1 tbsp canola oil
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 tbsp rice vinegar
  • 5 cloves minced garlic
  • 3 cups broccoli florets
  • 2 cups chopped red bell pepper
  • 8 green onions, cut into 1 inch pieces
  • ¼ tsp sesame oil

Preparation

  1. Heat a medium frypan over medium heat. Add cashews and cook, stirring, until toasted and fragrant, about 5 minutes. Remove from heat and transfer to a plate.
  2. To make sauce, whisk together water, cornstarch, hoisin sauce, soy sauce, sambal oelek and ginger in a small bowl. Set aside.
  3. In a large frypan, heat canola oil over medium-high heat. Add chicken in a single layer and cook until browned, about 3 – 4 minutes. Cook chicken in batches if needed.
  4. Add broccoli, peppers, garlic, rice vinegar and 2 tbsp water. Reduce heat to medium and cook, covered until broccoli is tender-crisp and chicken is fully cooked, about 3 – 4 minutes.
  5. Increase heat to medium-high and add sauce mixture to pan. Cook, stirring, until sauce is thickened, about 2 – 3 minutes.
  6. Add cashews, green onions and sesame oil and cook for 1 minute.
  7. Serve over rice or noodles. Enjoy!

Nutritional analysis per serving: 329 calories, 16 g fat, 27 g protein, 23 g carbohydrate (19 g available carbohydrate), 4 g fibre, 437 mg sodium

My Viva Servings: 1 grain, 4 proteins, 2 vegetables