Classic Cashew Nut Chicken Stir-Fry with Ground Chicken

• •1.5 lb Ground chicken
• •3 tbsp Soy sauce (divided)
• •2 tsp Cornstarch (divided)
• •1 tbsp Rice wine or dry sherry
• •1 cup Chicken broth
• •1 tbsp Hoisin sauce
• •1 tbsp Rice vinegar
• •1 tsp Brown sugar
• •1 tsp Sesame oil
• •2 tbsp Vegetable oil (divided)
• •1 cup Unsalted cashews (roasted or raw)
• •1 piece Red bell pepper (diced)
• •1 piece Yellow onion (diced)
• •2 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •3 pieces Green onions (sliced, white and green parts separated)

Instructions

1. 1

   In a medium bowl, combine the ground chicken with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the rice wine. Mix gently until just combined. Let sit for at least 10 minutes while you prepare other ingredients.

2. 2

   In a small bowl, whisk together the chicken broth, remaining 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and the remaining 1 teaspoon of cornstarch until smooth. Set aside.

3. 3

   If your cashews are raw, heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cashews and toast, stirring frequently, until lightly golden and fragrant (about 3-5 minutes). Remove from skillet and set aside.

4. 4

   Increase heat to high. Add 1 tablespoon of vegetable oil to the same skillet or wok. Add the ground chicken, breaking it up with a spoon. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat if necessary. Remove chicken from the skillet and set aside.

5. 5

   Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the diced red bell pepper, yellow onion, and the white parts of the green onions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

6. 6

   Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.

7. 7

   Return the cooked chicken to the skillet. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.

8. 8

   Stir in the toasted cashews and the green parts of the green onions. Serve immediately over steamed white rice.

Chef's Tips

• 💡Ground chicken can sometimes release a lot of liquid. If your skillet gets too watery, you can drain some of the liquid before adding the vegetables to ensure a good stir-fry texture.
• 💡For extra crunch, lightly toast your cashews in a dry pan or with a little oil before adding them to the dish. This really enhances their flavor and texture.
• 💡Serve with steamed jasmine rice or brown rice for a complete and satisfying meal.