Chicken Cashew Stir Fry **PREP-Marinade, Nuts**
Optional: Sugared Cashews. In a skillet on medium heat add the nuts, 2 T. of sugar and 1 teaspoon of butter. Stir with a wooden spoon or silicone spatula until sugar is melted and coats the nuts, about 4-5 min. Pour onto parchment. Let cool 5-7 min. Break apart if needed. I like to chop my nuts smaller to sprinkle on the stir fry. Cut chicken into 1” Cubes. Marinade for chicken (3M) – Pour over chicken in a bowl, coat. Let marinate for 30 minutes, up to 4 hours. Take chicken out of the marinade and add to another bag or bowl. Toss and coat with the powdered seasonings. In a large skillet on medium high heat add 1 T of oil and fry chicken for 8 min. When mostly done, remove. In the same skillet add a little more oil and add the veggies. Sauté for about 3 min. Mix 1 T. of water to cornstarch, stir, and add to the sauce and stir well. Add the sauce to the veggies and stir. Add chicken. Simmer until the sauce is thickened, the veggies are tender, and the chicken is cooked through. About 2-3 min. Steam rice (keep in the bag and crack slightly and microwave for about 2 minutes) Serve stir fry over rice and top with cashews.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 720 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 95 mg |
| Sodium | 1,180 mg |
| Total Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Total Sugars | 28 g |
| Added Sugars | 22 g |
| Protein | 42 g |
Key Micronutrients:
Vitamin D 2% • Calcium 8% • Iron 18% • Potassium 18%
Ingredients
Chicken, white rice, vegetables (onion, carrots, red bell peppers), apricot jam, red wine vinegar, brown sugar, honey, orange juice, gluten-free soy sauce (water, soybeans, salt), buttermilk (milk), cashews, cornstarch, garlic, fresh ginger, garlic powder, onion powder, ground ginger, black pepper, sriracha (chili peppers, vinegar, garlic, sugar, salt), salt.
Allergen Statement
Contains: Tree Nuts (cashews), Milk, Soy