Asian Skillet Stir Fry

Who doesn't like Chinese take-out? Its fast and easy. And costly. For a single person, Chinese take-out is difficult because it ends up being too much food. And it's never as good as I think it's gonna be. Or I haven't found a good Chinese restaurant. 

This recipe has put my take-out needs to rest. 

100% one of the best stir fry recipes I've tried. I can't tell you why, just trust me on this. 

It's easy to throw together, less than 30 minutes. It's variable in that you can use whatever veg you have on hand. And it has cashews. 

I'm adding this to my favorites for this year. It really was that good. 

Asian Skillet Stir Fry

Recipe from Noshingwiththenolands.com

Serves 4

• 2 chicken breast, cubed
• 1/2 c canola oil
• 6 c Asian veggies, celery, mini bok choy, red pepper, mushrooms, snap peas, carrots, chopped
• 1 c salted cashews
• Light Breading
• 1/4 c cornstarch
• 3/4 tsp garlic salt
• 1/2 tsp onion powder
• 1/4 tsp ginger
• Freshly ground pepper

Spicy Ginger Sauce

• 1/2 c chicken bouillon
• 2 tsp cornstarch
• 1 T rice wine vinegar
• 1 T low sodium soy sauce (GF if needed)
• 2 T oyster sauce
• 2 tsp ginger paste
• 2 tsp Sriracha
• Drizzle sesame oil
• 2 tsp sugar
• Salt to taste
• Rice, optional

In a plastic zip bag add the light breading ingredients and toss in the chicken. Remove to a sifter and shake off excess cornstarch mixture.

In a large skillet, heat the canola oil until hot over medium-high heat, add the chicken and fry quickly until golden and cooked through.

Meanwhile, make the sauce by whisking together the ingredients and set aside.

When the chicken is done remove it to a paper towel-lined plate. Drain off most of the oil leaving about 1 1/2 Tbsp. Heat up the pan again over medium-high heat. Stir fry the veggies until just tender-crisp. Add the chicken back into the skillet along with the cashews. Stir in the sauce, continue to stir and heat until thickened. Serve immediately with rice if desired.