Easy Chicken Stir-Fry

Jul 12 2024

Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe that's easy to customize.

Ingredients

1
teaspoon chili oil
2
cloves garlic (minced)
1
tablespoon ginger (minced)
3
spring onions (washed, white parts sliced very thin and green sections reserved)
3
tablespoons soy sauce
¾
cup water
¾
cup unsalted cashews
2
tablespoons peanut oil (for stir-frying, as needed)
1 ½
pounds chicken breast (cut into 1 to 2-inch pieces)
1
pound mushrooms (stems removed, cut into large pieces)
1
cup carrots (sliced into 2- to 3-inch strips)
1
can whole water chestnuts
1
tablespoon cornstarch mixed with 2 tablespoons water

Step 1
Gather the ingredients.
Step 2
To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
Step 3
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
Step 4
Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
Step 5
Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
Step 6
Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Step 7
Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
Step 8
Serve and enjoy!