This classic chicken stir-fry combines both sweet and hot Asian flavors. Cashews give it crunch. You can use this recipe as a base and vary the ingredients as you like.
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice
How to Make It
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.
This is our favorite 'go to' stir fry. Everyone in our family loves it, including the little ones. I also add a little coconut milk sometimes to boost the flavor, but it is great as is. We serve it over coconut rice.
This recipe has been a family favorite for years. We all absolutely love it, including my 9 and 10 year old picky eaters. It is easy to make, though there is a fair amount of chopping. Of course, that can be done ahead if you're a good planner! Great mix of flavors and textures, filling, yummy leftovers.
This was outstanding. Only thing I did differently was that I didn't add cashews because I forgot I didn't have any in my pantry. Next time I will try with cashews. I also didn't have white wine vinegar, so I used red wine vinegar. It worked just fine. I also doubled the sauce so there would be enough for white rice. I def recommend this one to anyone and everyone.
I have made this recipe for seven years! I use chicken breasts and make the sauce exactly as given in the recipe. However, I have altered the vegetable quantities depending on what is on hand. I have a source of fresh snow peas and have used as much as four cups at a a time. The flavors are just Asian enough to be different but not overwhelming for picky eaters. It is one of my best basic recipes!
not worth all the steps involved to make this dish- i've had better stir fry that was way easier to make.... I used half of the sauce that they tell you to drench it in. and just tossed in about 6 pineapple chunks---