Canyon Ranch Blog

Cashew Chicken Stir-Fry

Nutrition Information (per serving)

21 g
653 mg
40 g
14 g
4 g
36 mg

Sauce for Stir-fry
¼ cup low-sodium tamari sauce
1 tsp minced garlic
1½ Tbsp diced shallots
1½ Tbsp brown sugar
1½ Tbsp rice vinegar
⅓ cup water
¼ tsp red chili flakes
¾ tsp minced fresh ginger

¾ cup diced button mushrooms
¾ cup diced carrots
¾ cup diced jicama
¾ cup peas
½ pound boneless, skinless chicken breast halves
½ Tbsp extra-virgin olive oil
¾ cup cashews
3 Tbsp cornstarch
2 cups cooked brown rice

  1. In a blender container, combine all ingredients for sauce and puree. Set aside.
  2. Remove stems from the mushrooms. Dice mushrooms, carrots and jicama to match the size of peas. Dice chicken to match the size of peas.
  3. Spray wok or sauté pan with olive oil, do not preheat pan. Turn heat to medium- high, add diced chicken and stir-fry until cooked through, only a few minutes. Add vegetables and cashews and stir-fry briefly. Stir cornstarch into sauce and add sauce to stir-fry and cook until thickened, only a few seconds.
  4. Serve 1 cup stir-fried chicken with ½ cup cooked brown rice.
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