I love this dish! OK, so it’s a super Americanized version of Chinese Chicken, but hey! It’s delicious and great for kids and adults! I usually always pair it up with rice — but feel free to do whatever, I’m sure noodles go just a swimmingly. It’s also incredibly quick and easy to make.
THE MINIMALIST RECIPE | CHINESE CHICKEN STIR-FRY
Chinese Chicken Stir-Fry
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Poultry
Serves: 4
Ingredients
- ¾ cup unsalted cashews
- 2 tablespoons sesame oil
- 1½ pound chicken breasts, cut into 1½" pieces
- 1 pint mushrooms, stems removed, cut into quarters
- 1 cup carrots, peeled and sliced into 2" strips
- 1 can water chestnuts, sliced
- kosher salt and freshly ground black pepper
- 1 tablespoons cornstarch, mixed with 2 tbsp water
- 1 can baby corn
STIR FRY SAUCE - 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoons ginger, peeled and minced
- 3 green onions, sliced thin, whites and greens seperated
Instructions
- Heat a dry pan over medium heat. Add cashews, stirring continually until toasted, do not burn. Remove cashews and set aside. In a small bowl, mix all ingredients for stir-fry sauce.
- Heat oil to skillet over medium-high heat. Add chicken; sautéed until lightly browned and cooked through. Remove chicken and set aside.
- Add mushrooms, carrots, corn, and water chestnuts to pan and sauté. Season with salt and pepper. Add cooked chicken, cashews, and stir-fry sauce. Stir well and cover for about 3 minutes.
- Add cornstarch and water mixture to thicken. Remove from heat and serve with white rice.