Cashew chicken stir-fry anyone? (Recipe included)
Very simple to make with 15 minutes each to prep, marinate and cook!
1/4 cup PLUS 2 tbsp. teriyaki marinade with pineapple sauce
1 # boneless, skinless chicken breast, cut into strips
1 cup chicken broth
1 tbsp. cornstarch
2 tbsp. canola oil
3 cups sliced, thawed frozen vegtables (broccoli, cauliflower, carrots, snow peas)
1 onion, diced
1 cup cashews, toasted
Pour 1/4 cup marinade over chicken; marinate in refrigerator 15 minutes. Combine remaining marinade with broth and cornstarch; set aside. Set oven to 300 and spray butter on cashews to toast 10 minutes.
Heat oil over medium-high heat in wok (or saute pan) and cook chicken with marinade, stirring occasionally, until chicken is thoroughly cooked. Remove chicken; set aside.
Heat remaining 1 tbsp. oil and cook vegtables, stirring occasionally, until tender. Stir in broth mixture. Bring to boil. Reduce heat and simmer until sauce thickens; add chicken and heat through. Stir in cashews and serve over hot cooked rice.
ENJOY! Serves 4.