Crunchy Chicken Stir-fry, in a delicious tangy sweet n sour sauce!
Use it as filling for lettuce wraps….
Or enjoy it with steamed rice, it’s a winner all the way!
Ingredients - For the Stir Fry (4 servings)
- 2 cups of your choice of vegetables such as peppers, mushrooms, onions, water chestnuts, celery, scallion etc. – Diced small.
- 1/3 cup cashew nuts broken onto small pieces
- Fresh cilantro for garnish
Ingredients - For the Marinade
- 1 pound boneless chicken diced into small cubes
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp grated ginger
- 2 tsp minced garlic
- 1 tbsp cornstarch
- 1/2 tsp red chilli pwdr
- 1 tsp salt
Mix the above and marinate for 20 min.
Ingredients - For the Glaze
- 2 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp ketchup
- 2 tbsp oil
- 1 tsp red chilli flakes
- 2 tsp minced garlic
- 2 tsp brown sugar
- 2 tsp sesame oil
Method
Heat 1 tbsp oil and fry the cashews till golden. Keep aside.
Stir fry the diced chicken on high heat for 2-3 minutes till opaque and reserve in a bowl.
Add 2 tbsp water to deglaze pan and pour it over the chicken.
Heat 1 tbsp oil and stir fry veggies on high heat for 3-4 min.
Add the cooked chicken to the veggies and cook for a minute.
Pour in the glaze…
and cook to reduce juices, about 2-3 minutes.
Transfer to serving bowl…
sprinkle with fresh cilantro and the fried cashewnuts.
Enjoy as filling for lettuce wraps…
or with steamed white/brown rice!
