CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU

Cashew Veggie Stir Fry with Chicken or Tofu image

Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it's well worth the effort!

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 22

Ingredients

1 cup white basmati rice (cooked according to package instructions)
1/3 cup Tamari or low-sodium soy sauce
1/4 cup honey
2 tablespoons rice wine vinegar
1 teaspoon to 1 tablespoon Asian chili-garlic sauce (to taste - I find 1 teaspoon has just the right amount of heat for us)
1 1/2 teaspoons ground ginger
1/2 pound boneless skinless chicken breasts (cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 of a (14-ounce block extra-firm tofu, pressed and cut into 1-inch chunks)
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sesame oil (divided)
2 tablespoons olive oil (divided)
2 heaping cups broccoli florets (divided)
1 medium red bell pepper (diced (about 1 cup), divided)
1 cup shelled frozen edamame (divided (I have also used frozen green chickpeas - also great!))
2 medium cloves garlic (minced, divided)
1 cup unsalted whole cashews (roasted or raw; your preference, divided)
1 bunch green onions (sliced into rounds (about 1 cup), divided)

Steps:

Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.