Here’s speedy, nutritious dinner you can have on the table in no time. Put on a pot of rice, here’s how to cook rice, by the time the stir fry is done the rice will be cooked and you can sit down to enjoy your meal.
1 tbsp soy sauce
2 tsp rice vinegar or white wine vinegar
Juice of 1 small orange (or freshly pressed orange juice)
1 tsp brown sugar
2 tsp cornstarch
2 tbsp Watkins Grapeseed oil
1/2 cup unsalted cashew nuts
1 medium onion, thinly sliced
1 large skinless, boneless chicken breast, cut into bite-size pieces
2 cups small broccoli florets
1 red bell pepper, cored and thinly sliced
1 cup sugar peas
Directions: In a wok heat the oil and add the cashews, stir for 1 minute. When the nuts are golden brown, remove from the wok and place on a plate lined with a few paper towels to drain. Add the onion slices to the wok and saute for about 3 to 5 minutes until soft and slightly browned. Remove and add to the cashews.
Next, put the chicken pieces into the wok and stir fry on high heat for about 3 to 4 minutes, then add all the vegetables and continue stir frying for another 4 to 5 minutes. Don’t overcook the vegetables you’ll want to make sure they are still crunchy.
In a small bowl, combine the soy sauce, vinegar, orange juice, sugar and cornstarch. Pour into wok and stir fry for a few minutes. The sauce will thicken slightly. Garnish with the cooked onions and cashews. Serve immediately with rice. Enjoy!