Cashew Chicken Stir-Fry
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WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
Calories290
Calories from Fat120
Total Fat13 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol50 mg
Sodium750 mg
Total Carbs19 g
Dietary Fiber3 g
Sugars7 g
Protein24 g
Vitamin A130 %
Vitamin C100 %
Calcium4 %
Iron10 %
Bovril Chicken Satchets
Knorr cubes and instant stock mixes are easy to use, quick to dissolve and add rich deep flavour to your soups, stews, sauces, gravies and risottos. View details
Let's Get Cooking
- 1 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.
- 2 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.
- 3 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.