Monday, February 8, 2010

Spicy Chicken and Cashew Stir Fry

Spicy Chicken and Cashew Stir Fry is Hirsh's favorite meal that I make. I got the original recipe from my mom and we have adapted it to use vegetables that we like (okay that Hirsh eats), but you could really use almost any vegetables you like or have in the fridge. The sauce is easy to make with pantry staples and can be made more or less spicy to suit your taste. You could even leave out the chicken all together and make a vegetarian stir fry. After all the chopping is done, it only takes about 15 minutes to prepare so it is great for weeknights.

Spicy Chicken and Cashew Stir Fry

2 boneless skinless chicken breasts, cubed
2 cups of vegetables, cut in small pieces-- we usually use broccoli, sugar snap peas and baby corn, but red peppers, mushrooms and water chestnuts are also great.
1/3 cup cashews

The sauce:
3 tbsp low sodium soy sauce
2 tsp corn starch
2 tbsp dry sherry (cooking wine)
1 tsp powdered ginger
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes

1. Stir soy sauce and corn starch in small bowl.
2. Stir in sherry, ginger, sugar, salt and red pepper flakes, Set aside. If you want to make it more or less spicy adjust the ginger and red pepper flakes- that's where it gets its kick.
3. Preheat 12 inch non-stick frying pan with 1 tsp or so of oil.
4. Saute veggies until crisp tender, remove to a plate.

5. Add another tsp of oil, saute chicken until cooked through and lightly browned.
6. Stir sauce into chicken and quickly add veggies and cashews. Stir until evenly coated.

7. Serve over rice and enjoy! Makes about 2 dinner portions and 1 lunch portion (mmm...leftovers).

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 10


  1. Hi Debbie!

    This sounds really yummy and doesn't look difficult at all! I'm looking forward to trying it soon :-)

    Happy Cooking,

  2. Sounds great! Let me know how it turns out!