Cashew Chicken with Mushrooms & Green Beans

Ingredients

• 1 lb Chicken Breast for Stir-Fry

• 3 Tbsp water, divided

• 5 1/2 Tbsp High Oleic Sunflower Oil, divided

• 2 Tbsp organic cornstarch

• 12 oz  Green beans

• 8 oz  King Oyster Mushrooms, washed, cut in 1-inch strips

• 1 cup unsalted dry roasted whole cashews

• 1 Tbsp minced garlic

• 1 Tbsp peeled, minced fresh organic ginger

• 1 cup Stir-Fry Sauce

Directions

1. Place chicken in small bowl. Add water, 1 Tbsp at a time, working in with hands until water is absorbed. Drizzle 1 Tbsp of oil over chicken and work in with hands until absorbed. Sprinkle chicken with cornstarch; work in with hands to coat. Cover; chill 30 min.

2. Add green beans to large pot of boiling, salted water; blanch 1 1/2 min. Drain; set aside.

3. Drizzle 2 Tbsp oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on HIGH until oil faintly smokes. Add half the chicken; cook, stirring occasionally, 3-4 min, until browned and cooked through. Transfer to clean dish. Add 1 Tbsp oil to pan on HIGH; repeat process with remaining chicken. Set aside.

4. Add remaining oil to pan; reduce heat to MED-HIGH. Add mushrooms; cook, stirring, 3-4 min until brown. Add cashews; cook, stirring, 1 min. Add garlic and ginger; cook, stirring, 1 min. Add chicken, green beans, and sauce; toss 1-2 min to heat through.

   
   Wegmans Stir-Fry Sauce