Cashew Chicken Stir Fry with Yellow Squash and Snow Peas
Tender chicken, yellow squash, red peppers, and cashews all mixed with a light sauce.
Ingredients
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. cornstarch
- 1½ cups sliced yellow squash
- 1 sliced red pepper
- 1 cup snow peas
- ¾ unsalted cashews
- 1 tbsp. extra virgin olive oil
- ½ cup chicken stock
- 1 tbsp. mirin
- ¼ cup oyster sauce
Instructions
- In a bowl, mix together one teaspoon of the cornstarch, the soy sauce, and the sesame oil. Marinate the chicken for thirty minutes, covered, in the refrigerator.
- Meanwhile, heat a small skillet on low heat and toast the cashews for a few minutes, until they're slightly toasty.
- Also, mix together the sauce in a small bowl by combining the rest of the cornstarch, the chicken stock, the mirin, and the oyster sauce.
- Heat a cast iron skillet on high heat and then add the oil. Add the vegetables and cook until they're just barely tender. Remove the vegetables and set aside.
- Add the chicken and marinade to the skillet and cook it until it's cooked through. Stir it around so it gets cooked on all sides.
- Add the vegetables back to the skillet, and then add the sauce. Cook for a couple more minutes until the chicken and vegetables are totally covered with the sauce. Top with the cashews and serve.
Tried this recipe?Let us know how it was!