Cashew Chicken Stir-Fry

Recipe View 2 mins Season the chicken: In a bowl, toss the chicken pieces with the Cajun seasoning until evenly coated. (2 minutes)

Recipe View 2 mins Prepare the sauce: In a separate bowl, whisk together the chicken broth, cornstarch, and 2 teaspoons of soy sauce until smooth. Set aside. (2 minutes)

Recipe View 7 mins Sear the chicken: Heat 1 tablespoon of olive oil in a large wok or skillet over high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside. (7 minutes)

Recipe View 3 mins Stir-fry the vegetables: Add the remaining 1 tablespoon of olive oil to the wok. Add the cabbage, sugar snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp. Add the remaining 1 teaspoon of soy sauce during the last 30 seconds of cooking. (3 minutes)

Recipe View 3 mins Combine and simmer: Return the cooked chicken to the wok with the vegetables. Pour the chicken broth mixture over the chicken and vegetables. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the sauce has thickened, about 2-3 minutes. (3 minutes)

Recipe View 2 mins Finish and serve: Stir in the roasted cashews and cook for another minute, or until heated through. Sprinkle with smoked paprika. Serve immediately over rice or noodles, if desired. (2 minutes)