Cashew Chicken Stir-Fry

Time & Servings
4 servings
35 minutes ready time =
20 minutes preparation +
15 minutes cooking
Ingredients
  • 1 Tbsp. (15 mL) vegetable oil, divided
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $16.94 • Ea
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  • 2 tsp. (10 mL) finely chopped fresh ginger
  • 1 Tbsp. (15 mL) finely chopped garlic
    Boursin Garlic & Fine Herbs Cheese (2PK) 300G
    $8.46 • Ea
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  • 1/4 tsp. (1 mL) crushed red pepper flakes
    Fontaine Sante Hummus Cocktail Roasted Red Pepper (2PK) 964G
    $7.33 • Ea
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  • 4 cups (1 L) raw vegetables*
    Kirkland 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 sauce
    Belsoy Organic Chocolate Soy Pudding (12PK) 1.5KG
    $10.93 • Ea
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  • 1/2 cup roasted cashews
    Kirkland Fancy Cashews Whole Roasted Unsalted 1.13KG
    $29.37 • Ea
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Directions
  • 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.