Ultimate Chicken Stir-fry

Stir-fried with chicken
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  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: serves 4 - 6
Ratings (24)

Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe that also works well with beef. Feel free to substitute the chili oil for sesame oil if you're looking for a less spicy flavor.

What You'll Need

  • 3/4 cup unsalted cashews
  • 2 tablespoons peanut oil for stir-frying, as needed
  • 1.5 pounds chicken breast, cut into 1 -2 -inch pieces
  • 1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
  • 1 cup carrots (sliced into 2 - 3-inch strips)
  • 1 can whole water chestnuts
  • Stir-fry Sauce
  • 1 teaspoon chili oil (you can substitute sesame oil)
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 3 spring onions, washed, white parts sliced very thin (reserve green sections)
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • Other:
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 4 cups cooked white rice (cook per package directions)

How to Make It

How to Prepare the Stir-fry Sauce

  1. Combine the 6 ingredients in a bowl. Set aside.

How to Prepare Chicken Stir-fry

  1. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.
  2. Heat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 to 6 minutes). Remove the chicken and put on a plate.
  1. Stir-fry the mushrooms, carrots, and water chestnuts for about 3 minutes. Add cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
  2. Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice.