These weeks are flying by, and we’ve been busy with traveling to see adult children, spending time with our parents, and I’ve been writing like the wind to make all my deadlines. And Rough Draft Month has begun–one of those months where authors get together to write all the words within 30 days! So that means it’s time for easy dinners that also make lots of leftovers for lunches. And tonight I’m serving one of my favorite healthy (and easy-to-make) dinners that everyone loves. It’s filled with chicken, but if you don’t eat meat during Lent or for other reasons, the chicken can be switched out for shrimp, fish, or tofu. This meal is also loaded with veggies, including cauliflower rice if you prefer that to white rice. I hope you enjoy this first of the Spring Supper Series!
Stir-Fry Chicken & Cashews
Ingredients
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Water
- 4 teaspoons Asian Sesame Oil
- 4 teaspoons Soy Sauce
- 1 teaspoon Sugar
- 2 teaspoons Corn Starch
- 2 teaspoons Rice Wine Vinegar
- 1 pound Boneless Chicken Breasts cubed
- 2 teaspoons coconut oil
- 2 Tablespoons scallions minced
- 1/2 Tablespoon Ginger Paste
- 1 cup Sugar Snap Peas washed and ends trimmed and strings removed
- 1/2 cup broccoli florets
- 1/4 cup grated carrots
- 1 Tablespoon Roasted Sesame Seeds
- 8 ounce can Sliced Water Chestnuts
- 2 Tablespoons Hoisin Sauce
- 1/2 cup Cashews roasted and salted
- 4 cups Rice cooked
Instructions
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In a large bowl, stir together the Worcestershire sauce, water, sesame oil, soy sauce, sugar, cornstarch, and vinegar. Stir until the cornstarch is dissolved and add the chicken cubes. Toss well until all the chicken is coated and let the bowl stand, covered, for 10 minutes.
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Heat a wok or a large skillet and add the coconut oil. Once the oil is hot, stir in the scallions and ginger paste. Stir fry for 1 minute and then add in the chicken and all of the sauce in the bowl. Stir fry for 4 minutes or until the chicken is fully cooked.
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Stir in the water chestnuts and sugar snap peas and cook for 2 minutes. Stir in the broccoli florets and carrots and cook for another 2 minutes. Add in the hoisin sauce and sesame seeds. Stir fry for 2-3 more minutes or until sugar snap peas are tender.
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Serve over hot rice and top with cashews.
