Chicken and Cashew Nuts Stir Fry
Portions
4 - 6Preparation Time
Cooking Time
Ingredients
- 2 tbsp (30 ml) canola oil
- ½ c (125 ml) cashews
- 1 ½ lbs (675 g) chicken cut into strip (thighs or breasts)
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) fresh ginger, chopped
- 1 bag of Arctic Gardens Thai style stir fry vegetables
Sauce:
- 2 tbsp (30 ml) peanut or cashew butter
- 2 tbsp (30 ml) soya sauce
- 2 tbsp (30 ml) Hoisin sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) honey
- ½ c (125 ml) chicken stock
- ¼ c (60 ml) regular or Thai basil, finely chopped
Preparation
- In a large frying pan or wok, heat oil on medium-high heat and roast cashew for 5 minutes. Set aside in a bowl.
- Raise the heat to high and brown the chicken with garlic and ginger. Set aside in a large bowl
- Add the remaining oil to the pan and stir-fry the vegetables at high heat until they have thawed.
- Add to the chicken.
- Mix all ingredients in the sauce.
- Return the pan back to the heat and add the cooked ingredients to the sauce. Bring to a boil and stir to thicken.
- Transfer the chicken and vegetables into the sauce. Reheat by stirring gently.
- Garnish with roasted cashews and basil and serve.
Nutrition Facts (per serving):
Calories: 445
Protein: 36 g
Fat: 22 g
Carbohydrate: 29 g
Fibre: 5 g
Sodium: 470 mg
Recipe ideas using this product
Portions
2Preparation
No preparation timeCooking time
12 minutes