Tested till perfect Sweet and Spicy Cashew Chicken
Sweet and Spicy Cashew Chicken
Photography by Edward Pond

Sweet and Spicy Cashew Chicken

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2011

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4

Ingredients

  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 3 tbsp 3tbspoyster sauce
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspcornstarch
  • 1 tbsp 1tbspwhite vinegar
  • 2 tbsp 2tbspvegetable oil
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, cut in chunks
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2sweet red peppersweet red peppers, chopped
  • 2 2oniononions, chopped
  • 1 tsp 1tspThai chili pasteThai chili paste or sambal oelek
  • 1/2 cup 1/2cuproasted unsalted cashews
  • 3 3green oniongreen onions, chopped
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Preparation

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.

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Nutritional Information Per serving: about

cal 352 pro 30g total fat 17g sat. fat 2g
carb 22g fibre 3g chol 66mg sodium 675mg
potassium 643mg

% RDI:

calcium 4 iron 15 vit A 23 vit C 168
folate 15
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