A delicious Asian Skillet Stir Fry that is filled with wonderful veggies and chicken in a gorgeous slightly spicy sauce! Great meal for any day of the week!
6cupsAsian veggiescelery, mini bok choy, red pepper, mushrooms, snap peas, carrots, chopped
1cupsalted cashews
Light Breading
1/4cupcornstarch
3/4tsp.garlic salt
1/2tsp.onion powder
1/4tsp.ginger
Freshly ground pepper
Spicy Ginger Sauce
1/2cupchicken bouillon
2tsp.cornstarch
1Tbsp.rice wine vinegar
1Tbsp.low sodium soy sauceGF if needed
2Tbsp.oyster sauce
2tsp.ginger paste
2tsp.Sriracha
Drizzle sesame oil
2tsp.sugar
Salt to taste
Riceoptional
Instructions
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 12" Circulon 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.