Time to clean out the fridge!
Tonight I used up some green onions and garlic I got in my last Farm Bound box to make Cashew Chicken. It’s always stocked with the best fruit and vegetables. I’m feeling pretty lucky to be able to go grab a new one every other week!
Cashew Chicken will make you feel like you’ve ordered take-out but it arrives much faster and without doubt, a lot healthier! Plus it only uses a few ingredients.
I used rice noodles with our dinner but any noodle or rice would work just fine! If you have any left over steamed vegetables, toss those in too.
Cashew Chicken
Prep time
Cook time
Total time
Author: Friday is Cake Night
Serves: 6 servings
Ingredients
- 250g package rice stick noodles
- 1 tbsp. vegetable oil
- 3 boneless skinless chicken breasts
- ¼ cup soy sauce
- 2 tbsp. cornstarch
- 1 tbsp. sesame oil
- 2 garlic cloves, minced or grated
- 1 cup cashews
- 3-4 green onions, sliced
Instructions
- Cook the rice noodles according to package, drain and rinse with cold water.
- Combine the soy sauce, cornstarch, sesame oil and garlic. Set aside.
- Heat up the vegetable oil in a large pan or wok. Cut up the chicken into bite size pieces and cook over medium high heat until no longer pink.
- Add the noodles to the wok and toss together. Pour in the sauce and toss to combine. Add additional soy and a splash of water if the noodles look too dry.
- Stir in the cashews and green onions and cook for 2-3 minutes more.
Looks delicious and easy! Nettie