Spicy Cashew Chicken Stir-Fry

Looking for a quick weekday dinner? I’ve made this meal often. Spicy Cashew Chicken Stir-Fry is one of those stir-fry recipes that is not only delicious but can come together in under ½ hour. There is about ten minutes of prep work and ten minutes of cooking. This Spicy Cashew Chicken Stir-Fry comes together so quickly you better start the rice before you do anything else!

Spicy Cashew Chicken Stir-Fry

Ingredients:

¾ cup chicken broth
3 Tbsp. plus 2 tsp. dry sherry
3 Tbsp. Soy sauce
1 Tbsp. Plus 2 tsp. Cornstarch
2 tsp. – 1 Tbsp. chili garlic paste (depending on how spicy you want it)
3 Tbsp. Peanut oil
1 pound chicken tenders
1 onion, chopped
1 Tbsp. Peeled, chopped ginger
3 cups Broccoli, cut into florets (Can also use any other vegetable you have on hand.)
¼ cup water
¼ cup cashews, chopped

Directions:

Whisk together the chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce in a bowl. Set aside

Heat a large non-stick pan or wok over medium high heat. Add 2 tsp. Of the oil then add the chicken. Stir-fry the chicken until iit is cooked through. This should take 4-5 minutes. Transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tsp. oil in the same skillet. Add the onion and ginger and stir fry about 30 seconds. Add the broccoli or other vegetables and stir-fry until crisp tender, about two minutes. Add the broth mixture and the water and cook, stirring constantly, until the mixture bubbles and thickens, about one minute. Add the chicken and cook until heated through. Serve over rice and garnish with cashews.

This spicy cashew chicken stir-fry serves four. If you don’t eat it in one meal the leftovers are delicious for lunch!