Chicken & Cashew Stir-fry

Chicken & Cashew Stir-fry


  • 1 lb skinless and boneless chicken breasts
  • 2 Tbsp thinly sliced fresh ginger
  • 2 medium carrots, cut diagonally into thin slices
  • 3 stalks celery, diced on an angle
  • 1 red bell pepper, cut into small chunks
  • 1 small zucchini, cut into small chunks
  • 2 cloves finely chopped garlic
  • 4 green onions, sliced diagonlly into long strips
  • 1/4 c of salted cashews
  • 1 small can of baby corn
  • 1 Tbsp olive oil
  • 2 tsp sesame oil
  • 1/4 c gluten free hoisin sauce
  • 1 Tbsp honey
  • 2 Tbsp rice vinegar
  • 1 c chicken broth
  • 2 Tbsp cornstarch

1.  Heat 1 Tbsp of olive oil in a large non-stick skillet.  Cut chicken into small pieces and add to skillet.  Season lightly with salt and pepper and saute for 2 minutes until lightly browned and cooked through, then remove from skillet and set aside.

2.  Add ginger slices to skillet and stir-fry for about 30 seconds then add carrots, celery and sesame oil to skillet and stir-fry for 2 minutes.  Then add the zucchini, pepper, garlic and stir-fry for 2 more minutes.  Then add the cashews and green onions and turn the heat to low.

3.  Meanwhile, place the remaining ingredients, except for the chicken, into a small bowl and wisk together.  Add to the skillet with the vegetables and stir the mixture cooking on medium heat until hot and bubbly for about 2 minutes.  Return the chicken to the skillet along with the baby corn and heat through.  Serve with cooked basmati rice.

2 responses to “Chicken & Cashew Stir-fry

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