Ultimate Chicken Stir-fry

Chicken, cashews and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe submitted by Alex Smith. He notes that it also works well with beef.

Ingredients:

• 3/4 cup unsalted cashews
• Oil for stir-frying, as needed
• 1.5 pounds chicken breast, cut into 1 - 2 inch pieces
• 1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
• 1 cup carrots (sliced into 2 - 3 inch strips)
• 1 can whole water chestnuts
• Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
• 1 teaspoon chili oil (you can substitute sesame oil)
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 spring onions, washed, white parts sliced very thin (reserve green sections)
• 3 tablespoons soy sauce
• 3/4 cup water
• Other:
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 4 cups cooked white rice (cook per package directions)

Preparation:

How to prepare Chicken Stir-fry
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.

Heat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 - 6 minutes). Remove the chicken and put on plate.

Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.

Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice. 

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