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