Cashew Chicken Stir Fry

​2014 is quickly approaching.  The start a brand new year.  An opportunity to look ahead at what the new year will bring.

As for me, I'm learning to embrace all of the changes that will happen in 2014.
By the grace of God, Ryan will finish up a successful (and injury free) wrestling season.  He'll be making his final decisions about college and majors and dorms.  He will play his final year on the high school baseball team.  He'll walk across the stage to get his diploma.  And, even though I can't say that I'm happy about the thought of packing him up and moving him to college, I am proud of what he has accomplished to get to this point.  I'm not really sure if sending a child off to college is something that you can adequately prepare yourself for but I'm trusting God to walk me through.  It will be an exciting year for sure.

So what are you looking forward to in 2014? 

If you will be ringing in 2014 at home, why not make a healthy, yummy dinner to start the new year off on the right foot? I like this recipe for cashew and chicken stir fry from eipcurious.com because it's tasty and healthy and really easy to put together.  

Cashew Chicken Stir Fry
1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

​Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. 

​Heat a wok or 12-inch heavy skillet over moderately high heat. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. 

​Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes. 

​Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. 

​Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. 

​Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. 

You can serve this stir fry over white or brown rice.  To make it even healthier, you could serve it with lettuce leaves and make it into wraps - PF Chang style. 

​The holidays are a time of indulgence and the start of the new year is a great time to get back on the healthy eating track.  I hope that this is the recipe that will inspire you to eat healthier in 2014.

Ciao!

Click here for a printable version of this recipe