Recipe: Chicken Sesame Cashew Stir-Fry

Get to know your new weeknight dinner fave. This stir-fry has all the makings of the perfect weeknight meal. It’s full of veggies, budget friendly and ready in minutes — plus it’s packed with flavour. Shahir came up with four simple ways to make the most of your store-bought roasted chicken leftovers; Italian Cobb Salad, Chicken Dumplings, Chicken Pot Pie, and this tasty dish. You can use a leftover chicken breast from the night before or the breast of a store-bought roasted chicken. And because the chicken is already cooked, dinner is on the table in no time.

Ingredients

• 2 cups uncooked rice of your choice
• 1 tbsp vegetable or canola oil
• 1 tbsp sesame oil + extra
• 1 cup cashews, whole, unsalted
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 carrots, thinly sliced
• 1 package Enoki mushrooms (approx 170g), roots removed
• 2 cups snow peas, trimmed, strings removed
• 1 chicken breast, shredded (from store-bought roasted chicken)
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar or lemon juice
• 1 tbsp honey
• Garnish with toasted sesame seeds and sliced green onion, optional
• Salt and pepper to taste

Preparation

Cook rice according to package instructions. 

While rice cooks, heat a large non-stick pan or wok over medium heat. Add oils and cashews and toast cashews for 2-3 minutes. Next add minced garlic, minced ginger and sliced carrots. Cook for 5-7 minutes until carrots are just about fork tender. Separate Enoki mushrooms and add to pan along with snow peas, chicken breast, stir and cook until warmed through. Season with soy sauce, rice wine vinegar or lemon juice, honey and add extra sesame oil if desired. Season with salt and pepper to taste. Stir and serve over cooked rice, garnish with toasted sesame seeds and sliced green onion if desired.