In the fresh meat case
-
Prep Time: 0 min
-
Cook Time: 30 min
-
Serves 4
- 263
Calories
- 30G
Protein
- 497MG
Sodium
- 1.5G
Sat.fat
- 5.5G
Sugar
In the fresh meat case
Ingredients
2 tbsp. cornstarch
1 cup reduced-sodium chicken broth
2 tbsp. oyster sauce
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 cloves garlic, minced
1 tbsp. ginger, minced
2 tsp. sugar
2 tsp. sesame oil
1/4 tsp. salt
2 tbsp. canola oil, divided
1 onion, chopped
1 head broccoli, cut into florets
1 red pepper, chopped
1 cup unsalted whole cashews
2 tbsp. fresh cilantro, chopped
Whisk the chicken broth with the cornstarch until smooth. Stir in the oyster sauce, soy sauce, vinegar, garlic, ginger, sugar and sesame oil. Set aside.
Season the chicken with salt. Heat 1 tbsp oil in a wok or large skillet set over high heat. Add chicken; stir-fry for 5 minutes or until lightly browned. Transfer to a plate.
Heat the remaining oil in the same wok. Add the onion, broccoli and red pepper; stir-fry for 5 minutes. Add reserved sauce; bring to a boil. Stir in the chicken.
Cook, stirring for 3 minutes or until the chicken is cooked through and the vegetables are tender-crisp. Garnish with cashews and cilantro. Serve immediately.
Cashew Chicken Stir-Fry
0 
