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.

Mongolian Chicken and Cashew Stir-Fry (Мандах хуушуур)

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

  1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
  2. 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.
  3. In the same skillet, add the cashews and toast for 1-2 minutes. Remove from the skillet and set aside.
  4. Add the sliced bell pepper, onion, and garlic to the skillet. Cook until the vegetables are tender-crisp.
  5. 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.
  6. Stir in the toasted cashews. Garnish with chopped green onions.
  7. 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