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Easy Chicken Stir Fry Recipe (With Vegetables And Cashew) Recipe

Easy Chicken Stir Fry Recipe (With Vegetables And Cashew) recipe
Blondelish.com

An easy chicken stir fry recipe that you can make in just 15 minutes. You can make it in a wok or a cast iron pan.

Ingredients

1 Tbsp vegetable oil
2-3 garlic cloves (finely chopped or minced)
1 red chili (chopped)
1 inch (2.5cm) of fresh ginger (finely chopped)
1 lb (450g) boneless, skinless chicken breasts (cut into strips)
2 red bell pepper (seeded and sliced into thin strips)
2 cups (200g) mange tout or sugar snap peas
1/3 cup (50g) cashews
1/4 cup (60ml) reduced-sodium soy sauce (or coconut aminos to make it gluten-free)
2 tsp cornstarch or gluten-free flour
1 cup (240ml) broth
1 green onion (thinly sliced to garnish)

Method

1
Heat oil in a wok or large skillet over medium-high heat.
2
Add garlic, chili and ginger and cook for 1 minute until fragrant.
3
Add chicken and cook for about 3-4 minutes, until it turns golden-brown, stirring constantly.
4
Add peppers, snap peas and cashew and cook for another 2-3 minutes.
5
Add soy sauce and cook 2 minutes, until the veggies are crisp-tender.
6
In a small bowl, dissolve cornstarch in chicken broth and add it to the wok.
7
Simmer for an additional 2 minutes, until the sauce thickens. Stir to combine.
8
Serve over rice garnished with green onions.
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