Tuesday, September 1, 2015

Weeknight Wonder: Cashew Chicken and Simple Vegetable Stir Fry

I love easy 20 minutes meals, don't you?

I work hard and really don't want to cook a major dinner during the week. Something quick, tasty, and hearty sounds good so I often turn to stir frys. My blog is full of stir fry recipes so be sure to search for them. I just love that I can throw together a quick meal in 20 minutes. A little help from a convenience item once in a while doesn't hurt either! In this case I used Kikkoman's stir fry sauce, which is very good.

This keeps the meal down to 20 minutes, and you can get a hot, healthy dish on the table in no time.  

The vegetables used are simple everyday veggies from your refrigerator.  Carrots, celery, and green beans.  Items I usually have on hand all the time, but you can use whatever veggies you have.  No fancy veggies this time, which should save you a trip to the store.  Meals like this are great for leftover items you need to use up so grab what you have!

Try this delicious meal soon.  It's the perfect weeknight meal, and better than takeout!


Cashew Chicken and Simple Vegetable Stir Fry

1/4 c stir fry sauce
1/4 c water
½ 1b boneless skinless chicken breasts, cut into bite sized pieces
¼ c. cornstarch
2 T. canola oil
1/2 c shredded carrots
2 stalks of celery, sliced
8 oz. green beans, trimmed
1/3 c roasted, unsalted cashews
White or brown rice, cooked

Combine stir fry sauce, and water in a small bowl. Set aside.

Place the cornstarch on a plate and dredge the chicken in it to coat.

Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove from skillet to a plate. Add carrots, celery, and green beans. Stirring until crisp tender, about 8 minutes. Add chicken and cashews and stir until cashews are toasted. Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked rice.

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