Being Bethany Jane: Benny's Cashew Chicken Stir Fry

This September I went on an adventure with my friends Ali and Nikki on a canoe/kayak trip to Robson Bight Ecological Reserve in the Johnstone Strait. I love creating gourmet, healthy food while camping. So, here is a post from one of the meals we ate on my canoe trip. My cashew chicken stir fry.

Give it a try on or out of the Wilderness.

Robson Bight on the northeast coast of Vancouver Island is known as one of the world’s most likely place to see Killer Whales in the wild.

We were lucky enough to paddle through a super group of wide sided dolphins twice! It was one of the most amazing things I've ever experience in my life!

Benny's Cashew Chicken Stir Fry:

Stir fry:

- Chicken breast (approx. 140 grams per person)

- 2 peppers (red and yellow)

- 1 package snow or snap peas

- 1 medium sweet onion

- 1 cup roasted unsalted cashews

- Sprouts (optional)

- Cilantro (optional)

Sauce:

- 2 Tbsp. soy sauce

- 2 Tbsp. oyster sauce

- 2 Tbsp. sweet Thai chili sauce

- 1 tsp. arrowroot or cornstarch

*Another option can buy a jar of thai stir fry sauce from the store (check the label for ingredients and make sure the first ingredient isn't sugar!)

Step #1 Cut the chicken in cubes and add the Sauce. Freeze in a Ziploc freezer bag (double bag so it doesn't leak). Use the chicken as a natural icepack when packing the food. It will take the day to dethaw. We used a cooler and icepacks and had it on day #2 of our trip.

Step #2 Cut the vegetables in medium size chunks and set aside and de-string the snow peas (cut or snap the tip of each snow pea and pull out the tough string that runs along its side).

Step #3 Chop the cilantro and set aside to garnish along with the

Step #4 Heat the pan (medium high) with a tsp of canola oil. Add the chicken and cook until browned (approx. 3 minutes). Then add the rest of the vegetables and sauté for approx. another 3 minutes.

Step #5 Serve and garnish with cashews and cilantro.