Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Tbsp. (15 mL) vegetable oil, divided; 3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips; 2 tsp. (10 mL) finely chopped fresh ginger; 1 Tbsp. (15 mL) finely chopped garlic; 1/4 tsp. (1 mL) crushed red pepper flakes; 4 cups (1 L) raw vegetables *; 1 cup (250 mL) water; 1 Knorr® Bovril® Chicken Bouillon Sachet **; 1 Tbsp. (15 mL) cornstarch; 2 Tbsp. (30 mL) soy sauce; 1/2 cup (125 mL) roasted cashews

Try your hand at making this Cashew Chicken Stir-Fry recipe, it's not too complicated to make but will be sure to impress! View the full recipe here.

15 MINS

Cooking Time
20 MINS

Prep Time
4 People

Serves

1 Tbsp. (15 mL) vegetable oil, divided
3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips
2 tsp. (10 mL) finely chopped fresh ginger
1 Tbsp. (15 mL) finely chopped garlic
1/4 tsp. (1 mL) crushed red pepper flakes
4 cups (1 L) raw vegetables *
1 cup (250 mL) water
1 Knorr® Bovril® Chicken Bouillon Sachet **
1 Tbsp. (15 mL) cornstarch
2 Tbsp. (30 mL) soy sauce
1/2 cup (125 mL) roasted cashews

Heat 1/2 of the vegetable oil in wok or large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost cooked, about 3 minutes. Remove chicken and set aside.
Add remaining oil to wok and cook ginger, garlic, red pepper flakes and vegetables, stirring occasionally, about 1 minute. Stir in water and Knorr® Bovril® Chicken Bouillon Sachet. Cook covered until vegetables are tender-crisp, about 2 minutes.
Return chicken to wok. Combine soy sauce with cornstarch, then stir into wok. Cook, stirring frequently, until thickened, about 1 minute. Sprinkle with cashews and serve, if desired, over noodles or rice.