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Cashew Chicken Stir-Fry

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  • 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 Fat13g
Saturated Fat2g
Trans Fat0g
Cholesterol50mg
Sodium750mg
Total Carbs19g
Dietary Fiber3g
Sugars7g
Protein24g
Calcium4%
Iron10%
Vitamin C100%
Vitamin A130%

  • 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.