This recipe comes from my February/March Cooking Pleasures magazine. The recipe caught my eye because it was quick and I enjoy that on a weeknight. I changed the recipe up some by adding a few ingredients that were not originally there and really add no more time to the recipe.
I served it over a blend of long grain and wild rice, but it can be served with traditional white rice.
Chicken-Cashew Stir Fry
1 lb. boneless skinless chicken breast, cubed (1 inch)
1 tablespoon flour
2 tablespoons peanut oil
1 red bell pepper, coarsely chopped
5 garlic cloves, minced
1 tbsp. fresh ginger, minced
1/2 tsp. crushed red pepper
2 tbsp. soy sauce
1 cup salted cashews
5 green onions, thinly sliced diagonally
1 cup frozen soybeans, thawed
Toss chicken and flour in medium-bowl until well blended.
Heat wok or large skillet over high heat until hot. Add oil; heat until hot. Stir-fry chicken until lightly browned, about 5 minutes. Add bell pepper, garlic, ginger and crushed red pepper, stir fry about 30 to 60 seconds, until garlic fragrant but not browned.
Gradually stir in soy sauce, cook 1 minute until chicken no longer pink and sauce is thickened. Stir in cashews, green onions and soy beans. Stir until heated through.