I’ve been SUCH a slacker lately on cooking. I went through a really ambitious phase and somehow it has slackened. Part of that is because whenever I find recipes I want to make, they always require some ingredient I don’t have. Or…require me to spend extra money on groceries (which I’m trying to cut down.) I need to find a cook book that is full of recipes that can be made with all the staple foods I normally buy. Does that exist? If so, please tell me what it is!
So, whenever I’m floundering for a recipe, I revert back to one of my old favorites, cashew chicken stir fry. There is something about those salty, chewy, nutty cashews that gives chicken stir fry the perfect kick. Plus, it’s so healthy because I throw in lots of extra broccoli, peppers, carrots and onions. I also hart the zesty crunch of water chestnuts. They seem like the weirdest thing ever — water chestnuts? But, they are a must for me!
Then, there’s the sauce. I like to make mine with honey and/or maple syrup so it’s extra sweet. Plus, a healthy supply of ginger for flavor. You can probably find a lower calorie version but I don’t skimp on it!
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil (*WORTH buying, I’m in love with sesame oil!)
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 2 bunches broccoli, cut into florets
- 2 to 3 carrots, thinly sliced
- 1 red bell pepper, 1 green bell pepper chopped
- 1 cup onion, diced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 cup cashews (or more if you are me!)
- 1 cup chicken broth
- 1/4 cup maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon powdered ginger
- 2 tablespoons cornstarch
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, syrup, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice.