Cashew Chicken Ding with TONS of Veggies

 

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This delicious stir-fry is part of our weeknight dinner rotation, such a great alternative to take out (so much lighter and wholesome tasting). It is also a great way to use all those veggies in your fridge that are at risk of going bad. Tonight, I used red bell pepper, celery, jicama, red onion, snow peas and broccoli, but you can use whatever you have on hand! I would highly recommend the jicama though because it gives this dish a little crunch.

 

 

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Cashew Chicken Ding with TONS of Veggies
Serves 2
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For the marinade
  1. 4 teaspoons toasted sesame oil
  2. 2 teaspoons soy sauce
  3. 2 teaspoons rice wine vinegar
  4. 1 ½ teaspoon corn starch
  5. ¼ teaspoon salt
For the stir-fry
  1. 1 pound chicken, cut into ¾ inch dice
  2. 1 cup red bell pepper, cut into ¾ inch dice (about ½ of a bell pepper)
  3. 1 cup celery, cut into ¾ inch dice (from about 2 celery sticks)
  4. 1 cup jicama, pealed and cut into ¾ inch dice
  5. 1 cup red onion, sliced
  6. 1 cup broccoli, chopped
  7. 1 cup snow peas, trimmed
  8. 1 cup toasted cashews
  9. 2 tablespoons canola oil
For the sauce
  1. 1 ½ teaspoon corn starch
  2. 3 tablespoons water
  3. 3 tablespoons soy sauce
  4. 1 tablespoon toasted sesame oil
  5. 3 garlic cloves, finely minced
Instructions
  1. In a bowl combine the diced chicken with all the marinade ingredients (toasted sesame oil, soy sauce, rice wine vinegar, corn starch and salt). Refrigerate for at least 30 minutes
  2. In a small bowl combine all the sauce ingredients (corn starch, water, soy sauce, sesame oil and minced garlic)
  3. Remove chicken from the fridge 5 minutes before cooking
  4. Heat 1 tablespoon of the canola oil in a wok or skillet over high heat until smoking
  5. Add the chicken and spread it out so that all pieces are in contact with the pan. Cook without moving until chicken is slightly browned, about 1 minute. Continue to cook, stirring regularly, until chicken is cooked through, about 4 more minutes. Transfer chicken to a bowl and set aside
  6. Add the remaining tablespoon of canola oil to the wok or skillet and heat over high heat
  7. Add the bell peppers, celery and jicama and sauté for 1 minute
  8. Add the red onions, snow peas and broccoli and continue to sauté all the vegetables, stirring constantly, for about 5 more minutes (until the veggies all just begin to soften)
  9. Return the chicken to the pan, add the sauce and stir well to combine
  10. Turn the heat off and add the cashews, stir to combine
  11. Serve immediately with cauliflower or brown rice
The Petite Piglet http://www.thepetitepiglet.com/

Jenn Likover, RD

  
in Recipe Box, Uncategorized

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