Do you love a home-cooked meal? Are you pressed for time? Do you like eating healthy so that you can keep your waist snatched? Well you’re in luck with this recipe beauties because it’s checking all of these off your list in the most delicious way possible! Stir-fry is a quick, easy, hearty and healthy meal that you can put together for the night or even food prep for the week. The best think about stir-fry though is that you can switch up the ingredients for all kinds of tongue-teasing flavors. We love a simple cashew chicken–nutty, spicy and flavorful!
With simple, vibrant and fresh ingredients, your dinner table could look straight out of a Bon Appétit photoshoot! And who wouldn’t want that? You could totally post a photo of your masterpiece without having to select a filter for your braggadocios post on Instagram. Score!
Of course we wouldn’t get your mouth watering, telling you about an amazing cashew chicken stir-fry without giving you the tools for you to make your own. Check out the recipe and thank us later!
- 3 tablespoons vegetable oil
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
- 1 teaspoon cornstarch
- 1/4 cup finely chopped green onion bottoms, plus 2 tablespoons thinly sliced green onion tops
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper, or to taste
- 2 cups snow peas, ends and threads removed
- 1 large red bell pepper, stemmed, seeded, and julienned
- 1/2 red onion, thinly sliced
- 2 celery stalks, peeled and cut on a bias
- 1 cup chicken stock or canned, low-sodium chicken broth
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 nests cellophane rice noodles
- Salt and freshly ground black pepper
Heat the oil in a wok or a large saute pan over high heat. Dust the chicken with cornstarch. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 1 minute.
Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine. Move the contents of the wok to the side to reveal a well. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 1 minute longer.
Remove the chicken from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.
Pick up all the fresh food ingredients at your local Walmart! Tell them #TeamBeautiful sent ya!
Serves: 4; Calories: 496; Total Fat: 25 grams; Saturated Fat: 4 grams; Protein: 35 grams; Total carbohydrates: 34 grams; Sugar: 10 grams; Fiber: 3 grams; Cholesterol: 118 milligrams; Sodium: 1081 milligrams
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CHIC EATS: Stir-Fried Chicken With Cashews [RECIPE] was originally published on hellobeautiful.com