Cashew Chicken Stir-Fry

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
365
protein 
21 g
sodium 
653 mg
carbohydrates 
40 g
fat 
14 g
fiber  
4 g
cholesterol 
36 mg
Servings 
4
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlei