Cashew Chicken Stir Fry November 14, 2017 by Jill Foucre Leave a Comment Cashew Chicken Stir Fry 2017-11-14 14:03:04 Print Ingredients ½ lb Boneless Skinless Chicken Breast, cut into thin slices ¾ cup Little Goat Hong Kong Sauce* 8 oz Mushrooms 2 tablespoons Canola oil or other neutral flavored cooking oil 1 Carrot, cut into thin slices 1 small Sweet Onion, sliced thinly 1 small Red Pepper, julienned 8 oz Cremini Mushrooms, quartered 1 cup Low Sodium Chicken Stock 2 teaspoon Cornstarch mixed in 2 Tbsp cold water ¼ cup Scallions, sliced thinly on a bias 1 cup Unsalted Cashews, toasted *Available for purchase at Marcel's Instructions 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. 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. Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately over rice or noodles. Notes Little Goat Hong Kong Sauce is available for purchase at Marcel's Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/