I love making stir fry for my family for several reasons. I like that I can separate out the pieces of the stir fry that my boys will eat (the chicken) and that it exposes them to different vegetables (though they usually turn up their noses). Plus, if they refuse the stir fry, I know for certain that they’ll eat the rice!
I loved this stir fry right away because it had cashews (my favorite nut!) I added in all of my favorite veggies and was able to recreate one of my favorite Chinese dishes.
*You can serve this with brown or white rice, but I served it with a modified version of my favorite fried rice (minus the peas and cashews) to add a little protein for my picky eaters.
*I used some leftover rotisserie chicken in this recipe. If using uncooked chicken, simply add in the chicken before the cashews and cook it thoroughly.
Adapted from EclecticRecipes
2 cups cooked chicken
1 tbsp olive oil
1 ½ tsp minced garlic (about 3 cloves)
1 cup cashews
¾ cup water
2 tbsp corn starch
2 tbsp white wine vinegar
4 tbsp Hoisin sauce
Low sodium soy sauce, to taste
1-2 cups broccoli florets
1 orange bell pepper, sliced
4 oz button mushrooms, sliced
3 green onions, green & white parts sliced
In a small bowl, whisk the water and corn starch together, set aside
Heat the oil in a large wok or skillet. Add the garlic and cashews and cook for 1 minute. Add in the chicken, followed by the corn starch mixture. Stir to coat the chicken and add in the Hoisin sauce and white wine vinegar. Stir and simmer over low heat for 5 minutes or until the sauce has thickened.
Meanwhile, heat another tablespoon of oil in a second wok or skillet. Add in the mushroom and bell pepper. Sauté for about 5 minutes. Add in the broccoli florets and cook for another 3 minutes.
Remove the chicken mixture and the vegetable mixture from the heat and stir together in a large serving bowl. Garnish with green onions. Serve over rice with soy sauce to taste.