Garlic Ginger Cashew Chicken Stir Fry: Better than Take-Out
Change up your weeknight meal routine with this quick and easy cashew chicken stir fry that's better than take-out.
Servings: 2 servings
For the sauce:
- ¼ cup soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon mirin
- 1 clove garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
- ¼ teaspoon red pepper flakes
For the stir fry
- 8 ounces boneless skinless chicken breast, thinly sliced
- 1 tablespoon olive or avocado oil
- ½ cup thinly sliced red pepper
- 1 clove garlic thinly sliced
- ½ cup roasted cashews
- 1 cup cooked brown rice
- ¼ cup thinly sliced green onion
Make the sauce. Combine the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, corn starch and red pepper flakes in a small bowl. Mix well.
Cook the chicken. Heat the oil in a large wok or non stick pan over medium-high heat. Add the chicken and sauté for 3-4 minutes.
Finish the stir fry. Add the red pepper and garlic, stir fry for 1 minute then add the cashews and the sauce. Reduce the heat to medium and cook for an additional minute.
Serve. Divide the rice between two plates or bowl. Top each with half the stir fry mixture. Top with green onions and serve.
- You can substitute udon noodles for the rice if you prefer.