Cashew Chicken Stir-Fry

Temps & Portions
4 servings
35 minutes temps de préparation =
20 minutes préparation +
15 minutes cuisson
Ingrédients
  • 1 Tbsp. (15 mL) vegetable oil, divided
    Crisco Vegetable Oil 1.42L
    $6.91 • Chq
  • 3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips
    Chicken Breasts Boneless Skinless Air Chilled 2 Pieces ~0.6KG
    $12.26 • Chq
  • 2 tsp. (10 mL) finely chopped fresh ginger
    Ginger Root 1EA
    $0.57 • Chq
  • 1 Tbsp. (15 mL) finely chopped garlic
    Garlic (3PK)
    $2.69 • Chq
  • 1/4 tsp. (1 mL) crushed red pepper flakes
    Pacific Soup Red Pepper & Tomato Creamy Light in Sodium 946ML
    $4.94 • Chq
  • 4 cups (1 L) raw vegetables*
    Signal Mixed Vegetables Frozen 1KG
    $3.23 • Chq
  • 1 cup (250 mL) water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 1 Knorr® Bovril® Chicken Bouillon Sachet**
    Knorr Bovril Bouillon Sachets Chicken (16PK) 80G
    $3.23 • Chq
  • 1 Tbsp. cornstarch
  • 2 Tbsp. soy sauce
    VH Soya Sauce Light 450ML
    $2.91 • Chq
  • 1/2 cup roasted cashews
    Cashews Chili 400G
    $5.83 • Chq
Instructions
  • 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.