Sweet and Spicy Cashew Chicken

Sweet and Spicy Cashew Chicken 580 Author: Canadian Living Credits: Sweet and Spicy Cashew Chicken 580

Crunchy cashews, sweet red peppers and succulent chicken make up this stir-fry that's ready in just 25 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2011

Ingredients

  • 1/2 cup sodium-reduced chicken broth
  • 3 tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon white vinegar
  • 2 tablespoons vegetable oil
  • 1 lb boneless skinless chicken breast cut in chunks
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sweet red peppers chopped
  • 2 onions chopped
  • 1 teaspoon Thai chili paste or sambal oelek
  • 1/2 cup roasted unsalted cashews
  • 3 green onions chopped

Method

Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.

In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate.

Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.

Add cornstarch mixture; stir-fry for 1 minute. Add cashews and green onions; stir-fry for 1 minute.

More spicy chicken recipes:

Nutritional facts Per serving: about

  • Sodium 675 mg
  • Protein 30 g
  • Calories 352.0
  • Total fat 17 g
  • Potassium 643 mg
  • Cholesterol 66 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 168.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet and Spicy Cashew Chicken

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