Cashew Chicken Stir Fried Rice

Serves: 6

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free

Tidbits of pineapple and cashews turn a simple chicken stir-fry into a genuine treat.

Ingredients

Preparation

Combine the tamari, mirin, garlic and reserved pineapple juice. Marinate thinly sliced chicken thighs in the mixture for 30 minutes.

Preheat a wok or large frying pan over high heat and add the oil. Briefly stir-fry each vegetable separately, until tender-crisp and brightly colored. Stir-fry the pineapple last, until it’s hot and slightly caramelized.

Drain chicken, reserving marinade. Stir-fry chicken until almost done, at least 5 minutes.

Lower the heat to medium-high. Mix reserved marinade with arrowroot. Return vegetables to wok and add marinade. Heat the sauce until it thickens and add toasted cashews.

Stir in cooked rice and serve.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: brown rice, chicken, pineapple

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