Mongolian Chicken and Cashew Stir-Fry (Мандах хуушуур)
This Mongolian Chicken and Cashew Stir-Fry recipe is a delicious and easy-to-make dish that combines tender chicken, crunchy cashews, and a flavorful sauce. It's a perfect option for a quick and satisfying weeknight dinner.
Ingredients
- 1 lb (450g) chicken breast, sliced
- 1/2 cup (60g) cashew nuts
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30ml) hoisin sauce
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 1 tsp (5g) cornstarch
- 2 green onions, chopped (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the cashews and toast for 1-2 minutes. Remove from the skillet and set aside.
- Add the sliced bell pepper, onion, and garlic to the skillet. Cook until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Stir in the toasted cashews. Garnish with chopped green onions.
- Serve the Mongolian Chicken and Cashew Stir-Fry hot over steamed rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large skillet or wok Cutting board Knife Small bowl Whisk
Tools
Spatula Measuring cups and spoons
Serving suggestions
Serve the Mongolian Chicken and Cashew Stir-Fry with a side of steamed rice and a fresh cucumber salad.
Tips & tricks
For extra heat, add a sprinkle of red pepper flakes or a drizzle of sriracha sauce to the stir-fry.
Cost
$15