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Stir-Fried Chicken with Cashews & Vegetables

Stir-Fried Chicken with Cashews & Vegetables

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
This one moves fast! Have your veggies prepped and ready to go; they’re all added to the skillet at the same time. Serve with quick-cooking noodles or rice. Toasted sesame oil is prone to going rancid quickly. Keep it fresh by storing it in the refrigerator.

Ingredients

Unsalted chicken stock

½ cup(s)

Low sodium soy sauce

2 Tbsp

Cornstarch

2 tsp

Toasted sesame oil

1 tsp

Kosher salt

½ tsp

Canola oil

1½ Tbsp, divided

Uncooked skinless boneless chicken breast

1 pound(s), cut into bite-size pieces

Scallions

⅔ cup(s), chopped, sliced

Snow peas

6 oz, halved on an angle

Garlic

4 clove(s), finely chopped

Red bell pepper

1 medium, thinly sliced

Yellow bell pepper

1 medium, thinly sliced

Unsalted dry-roasted cashews

¼ cup(s), chopped

Instructions

  1. In a small bowl, whisk together the stock, soy sauce, cornstarch, sesame oil, and salt; set aside.
  2. Heat 1½ tsp canola oil in a wok or large nonstick skillet over medium-high. Add the chicken; stir-fry until lightly browned and just done, 4 to 5 minutes. Remove the chicken from the pan.
  3. Heat the remaining 1 tbsp oil in the wok over medium-high. Add the scallions, snow peas, garlic, and bell peppers; stir-fry until crisp-tender, about 3 minutes. Return the chicken to the pan. Whisk the sauce and add to the chicken; cook until the sauce thickens, stirring often, about 2 minutes. Top with the nuts.
  4. Serving size: about 1½ cups

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