Cashew Chicken Stir Fry

It was Paul's turn to cook dinner tonight. Actually that isn't completely true. He generally cooks on the weekend but he was away on Saturday night and I was away on Sunday night so he decided to go to town over the stove tonight.

Interestingly enough though, we almost ended up with frozen pizza for dinner - they were handing them at the train station. Talk about a riot inducing activity - hand out free frozen pizzas (the full sized ones!) to a group of tired commuters. What a great way to get some new product buzz! However, instead of tossing these into the oven they went into the freezer and Paul started chopping and slicing.

This stir fry recipe was excellent. He followed the recipe carefully and the result was worth it - crisp vegetables, delicious sauce, and flavourful chicken. I liked the combination of flavours - salty sauce, sweet pineapple, and spicy peppers (although next time I might add more hot crushed peppers).

It was a nice dinner for a weeknight because he had the whole thing on the table in less then an hour. A cook not afraid of lopping off a finger with the knife might be able to have it all ready in 30 minutes!

*smile*

Oh yes - did I say it was low-fat? With the rice you're looking at about 500 calories in a serving - SCORE!

Cashew Chicken Stir Fry

1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice

Combine first 7 ingredients in a small bowl; set aside.

Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.

Comments

[Barbara]

Another winner! I'm definitely oging to make this one! Thanks once again!

[Sheena]

Not related to this blog entry .... but did you know that Jamie Oliver is planning to open a 'Fifteen' restaurant in Toronto in 2010.

I am so impressed by his patience and understanding when working with these troubled young people - and with his successful school dinners progam in the UK.

[Jerry]

Barbara - enjoy!

Sheena - that is exciting news. I told Paul and he is going to count the days. 2010 can't come soon enough for us (especially as that is our next 'Italy' year!)

[Jane]

What a find today. I just came back from the store with all the stuff I wanted for chicken stir fry and then was going to hunt a recipe..but voila..checked my blogs first and here you are. I just need to get the cashews now.

Thanks for making my day!

[Jerry]

Jane - I hope that this worked as well for you as it did for us.

We had some of the chili cranberry sauce last night - YUM!

[Jane]

Jerry, it was so good! I used a little Schezuan Stir Fry Sauce instead of the crushed red pepper which was really good. Yummy!

[Jerry]

Jane - what a great idea. I'll have to search for some - I bet it provides a greater depth of flavour as well.

[Barb Cabot]

Jerry, I made this tonight! This is really really good! Thanks so much for sharing such a easy, healthy, so many great veges in one dish, recipe. Loved it. Big hit!

[JDeQ]

Barb- Paul was chuffed to hear that you liked 'his' recipe.