cashew chicken stir fry

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon seasoning blend (such as tony chachere's®), or to taste
• 1 1/4 cups chicken broth
• 1 tablespoon cornstarch
• 4 teaspoons soy sauce, divided
• 2 tablespoons olive oil, divided
• 2 cups shredded cabbage
• 25 sugar snap peas, chopped
• 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
• 3 stalks celery, chopped
• 1/2 red bell pepper, cut into thin strips
• 2 green onions, chopped
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/2 cup cashews
• 1 pinch paprika, or to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• sprinkle chicken pieces with seasoning.
• whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
• heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. remove chicken from pan and drain any accumulated liquids.
• heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. stir in 1 teaspoon soy sauce. continue cooking until vegetables are tender but still crisp, about 3 minutes.
• stir chicken into cabbage mixture. pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. reduce heat to low; add cashews and cook until heated through, 1 minute. sprinkle with paprika.