Cashew Chicken Stir-Fry
Time & Servings
35 minutes ready time =
20 minutes preparation +
15 minutes cooking
1 Tbsp. (15 mL) vegetable oil, divided0Kirkland Extra Virgin Olive Oil 2L$25.81 • Ea
3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips0Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G$16.94 • Ea
2 tsp. (10 mL) finely chopped fresh ginger
1 Tbsp. (15 mL) finely chopped garlic0Boursin Garlic & Fine Herbs Cheese (2PK) 300G$8.46 • Ea
1/4 tsp. (1 mL) crushed red pepper flakes0Fontaine Sante Hummus Cocktail Roasted Red Pepper (2PK) 964G$7.33 • Ea
4 cups (1 L) raw vegetables*0Kirkland Mixed Vegetable Normandy Style 2.5KG$13.55 • Ea
1 cup (250 mL) water
1 Knorr® Bovril® Chicken Bouillon Sachet**
1 Tbsp. cornstarch
2 Tbsp. soy sauce0Belsoy Organic Chocolate Soy Pudding (12PK) 1.5KG$10.93 • Ea
1/2 cup roasted cashews0Kirkland Fancy Cashews Whole Roasted Unsalted 1.13KG$29.37 • Ea
- Heat 1/2 of the vegetable oil in wok or large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost cooked, about 3 minutes. Remove chicken and set aside.
- Add remaining oil to wok and cook ginger, garlic, red pepper flakes and vegetables, stirring occasionally, about 1 minute. Stir in water and Knorr® Bovril® Chicken Bouillon Sachet. Cook covered until vegetables are tender-crisp, about 2 minutes.
- Return chicken to wok. Combine soy sauce with cornstarch, then stir into wok. Cook, stirring frequently, until thickened, about 1 minute. Sprinkle with cashews and serve, if desired, over noodles or rice.
- * Use a combination of 3 or 4 vegetables - broccoli florets, red pepper strips, carrot strips, snow peas, sliced green onions.
**Or 1 tsp. ( 5 mL) Knorr® Chicken Instant Stock Mix.