Chicken-Cashew Stir Fry

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.