Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  1. ½ lb Boneless Skinless Chicken Breast, cut into thin slices
  2. ¾ cup Little Goat Hong Kong Sauce*
  3. 8 oz Mushrooms
  4. 2 tablespoons Canola oil or other neutral flavored cooking oil
  5. 1 Carrot, cut into thin slices
  6. 1 small Sweet Onion, sliced thinly
  7. 1 small Red Pepper, julienned
  8. 8 oz Cremini Mushrooms, quartered
  9. 1 cup Low Sodium Chicken Stock
  10. 2 teaspoon Cornstarch mixed in 2 Tbsp cold water
  11. ¼ cup Scallions, sliced thinly on a bias
  12. 1 cup Unsalted Cashews, toasted
  13. *Available for purchase at Marcel's
  1. Marinate chicken in 3 tablespoons Hong Kong Sauce for 10-15 minutes. In a wok or sauté pan, heat oil until shimmering. Add carrot, onion, and mushrooms with a pinch of salt. Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.
  2. Add chicken with marinade, and allow to cook until chicken is well browned. Flip chicken, add chicken stock, and bring to a boil. Drizzle in cornstarch mixture and stir continually until thickened.
  3. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles.
  1. Little Goat Hong Kong Sauce is available for purchase at Marcel's
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.