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Cashew Chili Stir-Fry

Cashew Chili Stir-Fry

Here’s a stir-fry using ingredients most of us have in our fridge. If fiery is not for you, omit the chili powder completely as well as the red chili pepper flakes or increase both if you’re a three alarm lover.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 3 boneless, skinless chicken breasts
  • or
  • 6 boneless, skinless chicken thighs
  • 1/2 - 1 cup (250 mL) cashews
  • 1 pinch chili powder
  • +
  • 1 tsp (5 mL) chili powder
  • 1 pinch salt
  • +
  • 1/2 tsp (2.5 mL) salt
  • 1 red pepper, thinly sliced
  • 1 zucchini, julienned
  • 2 stalks celery, thinly sliced
  • 2 green onions, sliced
  • 3 cloves garlic, large, minced
  • 2 tbsp (30 mL) ginger, fresh, minced
  • 1 tbsp (15 mL) cornstarch
  • 1/4 cup (60 mL) sherry
  • 2 tbsp (30 mL) soy sauce
  • 2 tbsp (30 mL) hoisin sauce
  • 2 tbsp (30 mL) rice wine vinegar
  • 1 tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) chicken broth
  • 1 tsp (5 mL) hot red chili pepper flakes

Instructions

  1. Slice chicken into ½ inch wide (1 cm) strips, then into bite-size lengths. Toast nuts by spreading out in a frying pan set over medium heat and stir often until they just start to brown, 4 to 6 minutes. Turn onto a plate. Toss with a generous pinch of salt and chili powder.

  2. Prepare remaining ingredients before starting to cook. Thinly slice pepper, then cut into bite-size lengths. Cut zucchini into julienne strips. Thinly slice celery and the white part of the green onions. Thickly slice the green portion.

  3. Mince garlic and ginger. In a small bowl, stir cornstarch with sherry until dissolved. Then stir in soy, hoisin and rice wine vinegar.

  4. To cook, heat canola oil in a large frying pan or wok over medium-high heat. Add chicken and stir constantly until it loses its pink color, about 3 minutes. Add garlic, ginger, chicken broth, 1 tsp (5mL) chili powder, red chili pepper flakes and ½ tsp (5 mL) salt. Stir occasionally for 2 minutes. Add all the vegetables and stir another 2 minutes.

  5. Pour in the cornstarch mixture and stir almost constantly until vegetables are done as you like and sauce is coating chicken, about 3 minutes. Mix in half the cashews. Then spoon over rice and scatter with remaining nuts.

Nutrition Info

  • Per 400 g serving Amount
  • Calories 430
  • Protein 51 g
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbohydrate 20 g
  • Fibre 2 g
  • Sugar 6 g
  • Cholesterol 115 mg
  • Sodium 1020 mg
  • Per 400 g serving % Daily Value
  • Potassium 33
  • Calcium 4
  • Iron 15
  • Vitamin A 6
  • Vitamin C 120
  • Vitamin B6 80
  • Vitamin B12 40
  • Folate 14
  • Magnesium 49
  • Zinc 29

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