cashew chicken stir fry with boc choy and water chestnuts

Stir fried cashew chicken and vegetables with hoisin sauce, water chestnuts, boc choy and cauliflower rice. A firm favourite in our house.

Ingredients for the stir fry
1 tablespoon of coconut oil for frying
2 small zucchini , quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms , quartered
A bunch of boc choy, washed and sliced in half lengthwise
A small can of water chestnuts or bamboo shoots (optional)
1 onion coarsely chopped
½ kilo of boneless skinless chicken breasts , cut into 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 cloves of garlic , minced
1/3 cup roasted cashews (unsalted or low sodium)

For the sauce
1/3 cup chicken broth (or water)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons corn starch

Method

Heat the coconut oil over a medium heat. Add the onions and cook for 3-4 minutes or until just softened.

Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.

Remove the vegetables from the pan, place on a plate and cover to keep warm.

Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.

Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.

Add the garlic to the pan and cook for 30 seconds.

While the chicken is cooking, prepare the sauce.

In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.

Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.

Serve with regular rice, or a cauliflower version.

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