\tChicken, cashews and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe submitted by Alex Smith. He notes that it also works well with beef.<\/p>\n
\tIngredients:<\/p>\n
\t3\/4 cup unsalted cashews
\tOil for stir-frying, as needed
\t1.5 pounds chicken breast, cut into 1 – 2 inch pieces
\t1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
\t1 cup carrots (sliced into 2 – 3 inch strips)
\t1 can whole water chestnuts
\t.
\tStir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
\t1 teaspoon chili oil (you can substitute sesame oil)
\t2 cloves garlic, minced
\t1 tablespoon minced ginger
\t3 spring onions, washed, white parts sliced very thin (reserve green sections)
\t3 tablespoons soy sauce
\t3\/4 cup water
\t.
\tOther:
\t1 tablespoon cornstarch mixed with 2 tablespoons water
\t4 cups cooked white rice (cook per package directions)<\/p>\n
\tPreparation:<\/p>\n
\tHow to prepare Chicken Stir-fry<\/p>\n
\tIn a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.<\/p>\n
\tHeat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 – 6 minutes). Remove the chicken and put on plate.<\/p>\n
\tStir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.<\/p>\n
\tAdd the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.<\/p>\n