Quick Asian Chicken Dinner (Print Version)
# Ingredients:
→ Sauce
01 -
½ cup low sodium soy sauce
02 -
1 tbsp rice vinegar
03 -
1 tbsp hoisin sauce
04 -
1 tbsp brown sugar
05 -
1 tsp sesame oil
06 -
1 tsp sriracha
07 -
2 tsp garlic, minced
08 -
1 tsp ginger, minced
→ Chicken
09 -
1 lb. chicken breast, boneless, skinless
10 -
½ tsp salt
11 -
¼ tsp black pepper
12 -
¼ cup cornstarch
→ Stir Fry
13 -
¼ cup olive oil, divided
14 -
1 small onion, sliced
15 -
2 medium zucchini, cut into thick half moons
16 -
8 oz mushrooms, sliced or small whole
17 -
1 cup whole unsalted cashews
# Instructions:
01 -
Combine the sauce ingredients in a small bowl and whisk together. Set aside.
02 -
Cut the chicken breast into bite-size pieces and season with salt and pepper. Place the chicken in a zip-close bag and toss with the cornstarch so all chicken pieces are evenly coated. Set aside.
03 -
Heat a large wok or skillet over medium-high heat with 1 tbsp olive oil. Once hot, add in the onion, zucchini and mushrooms. Cook, stirring occasionally, until the vegetables are lightly charred and tender-crisp. Remove the veggies from the wok to a bowl and return wok to stove top.
04 -
Add the remaining oil to the wok over medium-high heat and cook the coated chicken pieces in a single layer, turning each piece so they are browned and crispy. You may have to do this in batches, depending on how big your pan is. Try to not overcrowd the pan when cooking.
05 -
Once all the chicken is cooked, pour in the prepared sauce and cook until the sauce thickens slightly. Toss in the veggies and cashews and stir to combine. Serve over rice if desired and enjoy!
# Notes:
01 -
Can use regular skillet if wok not available
02 -
Cook chicken in batches for best results
03 -
Serve over rice or noodles