The new year brings with it our renewed intention to eat more vegetables. Asian cuisine provides an excellent opportunity to do just that, in countless variations. This Cashew Chicken Stir Fry that I make for our family pays homage to some of my favorite Asian flavors, but with a familiar western twist. Best of all, it can be made very easily using ingredients that most of us have in our pantries.
Jackie and I love Asian food, in all its many varieties. I have always wanted to prepare dishes as complex and flavorful as those I have sampled at many of our favorite restaurants. As a young cook, I even applied to work in a Chinese restaurant once to learn how to create those distinctive flavor profiles. Needless to say, I didn’t get the job. So I was forced to teach myself through cookbooks and hours of experimentation.
This Cashew Chicken Stir Fry has texture, crunch and color. It is packed with flavor, and it is a good way to use up those veggies in the fridge. I have found it to be a crowd-pleaser, even for those with a less experimental palate. Most importantly, it makes for a healthy, nutritional meal for our family. I am doing my part to make sure we are all eating our veggies, just as we intended.
If you like Asian food, then give this a try, it’s light, full of texture, flavor and a little crunch. It’s a favorite at our house and you can feel good knowing its natural and homemade.
- 4 cups fresh shredded cabbage
- 4 4-ounce chicken breasts
- 1 cup diced carrots
- 2 cups fresh broccoli, chopped
- 2 tsp fresh chopped ginger
- 2 tablespoons sesame oil
- 2 garlic cloves
- 8 ounce package fresh mushroom
- 1/2 c shredded bell pepper (we used red, yellow and orange)
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- 1/2 c soy sauce (low sodium)
- 1 tsp red pepper flakes
- 2 tbsp sugar
- 2 green onion
- 1 cup cashews
- 2 cups baby corn
- Slice chicken breasts thinly and across the grain and place in mixing bowl.
- In a separate small bowl, combine 1/4 cup soy sauce, cornstarch and sugar and mix until combined.
- Add to chicken and mix to cover chicken. Allow to set for 15-30 minutes. This is when you can prepare vegetables.
- In a large sauté pan or wok, heat 2 tbsp vegetable oil, add chicken and cook until done( about 7 minutes. Remove chicken and set aside while leaving remaining liquid.
- To pan, add carrots and peppers and sauté for 3 minutes. Add cabbage, broccoli and mushrooms and cook for 3-4 minutes or until desired crispness.
- Return chicken to pan and add remaining ingredients, sesame oil, garlic chopped, baby corn and ginger and heat for 2-3 minutes.
- Add cashews and toss.
- Serve over rice and top with chopped green onions and sesame seeds.