Asian Skillet Stir Fry
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!
Servings: 4 servings
Calories: 802kcal
Equipment
Ingredients
- 2 chicken breast cubed
- 1/2 cup canola oil
- 6 cups Asian veggies celery, mini bok choy, red pepper, mushrooms, snap peas, carrots, chopped
- 1 cup salted cashews
Light Breading
- 1/4 cup cornstarch
- 3/4 tsp. garlic salt
- 1/2 tsp. onion powder
- 1/4 tsp. ginger
- Freshly ground pepper
Spicy Ginger Sauce
- 1/2 cup chicken bouillon
- 2 tsp. cornstarch
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. low sodium soy sauce GF if needed
- 2 Tbsp. oyster sauce
- 2 tsp. ginger paste
- 2 tsp. Sriracha
- Drizzle sesame oil
- 2 tsp. sugar
- Salt to taste
- Rice optional
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.
Nutrition
Serving: 1 | Calories: 802kcal | Carbohydrates: 57g | Protein: 32g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 43g | Cholesterol: 53mg | Sodium: 4111mg | Fiber: 9g | Sugar: 14g