Cashew Chicken Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
296 kcal
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Course
Main Course
Cashew Chicken Stir Fry
Description
This stir-fry recipe includes a sauce composed of soy sauce, water, brown sugar, rice vinegar, fish sauce, and sriracha, offering balanced salty, tangy, sweet, and spicy notes. Roasted cashews add crunch and nuttiness. Chicken breast is sliced thinly for quick, even cooking alongside sliced onions, carrots, minced garlic, snow peas, and green onions.
The chicken and vegetables are cooked on medium heat, allowing the chicken to remain tender while the vegetables stay crisp-tender. The sauce is added toward the end to coat the ingredients lightly without overwhelming them. Garnishing with cashews enhances texture contrast.
Serving with Thai rice noodles or white rice rounds out the meal, soaking up the flavorful sauce. Optional additions like broccoli or red bell peppers can diversify textures and colors.
Leftovers keep well refrigerated for several days. Variations include using tamarind paste in place of rice vinegar, tofu instead of chicken, or peanuts instead of cashews to suit dietary preferences.
Ingredients
For the Sauce
- ⅓ cup water
- ¼ cup soy sauce or tamari
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon fish sauce
- ½ teaspoon sriracha or more if desired
For the Stir Fry
- 2 tablespoons olive oil divided
- ½ cup cashew roasted
- ½ pound chicken breast thinly sliced
- ½ cup onion thinly sliced
- 2 large carrot sliced
- 2 cloves garlic minced
- 1 cup snow peas fresh or frozen
- ¼ cup green onion sliced
Instructions
Making the Sauce
- In a small bowl, add all of the ingredients and stir well.
Making the Stir Fry
- Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. (or a wok) and heat for one minute
- Add the cashews and heat for 2-3 minutes until they turn golden brown. Then remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the skillet heat for an additional minute.
- Then add the sliced chicken, onion, and carrots and cook for 5 minutes or until the chicken is no longer pink and the vegetables are tender.
- Add the garlic in and cook an additional minute.
- Pour the sauce into the pan and heat for about a minute just enough to reheat the sauce.
- Then add the snow peas and green onion and for 2 minutes until the snow peas turn darker green.
- Serve over Thai rice noodles or white rice. You can also add in cooked noodles or rice and toss to coat in the sauce.
- Garnish cashews and/or sesame seeds, if desired.
Notes
- Store leftovers in an airtight container refrigerated for up to 3-4 days.
- Use tamarind paste as a substitute for rice vinegar for different flavor notes.
- Replace chicken with tofu for a vegetarian version.
- Swap cashews for peanuts if preferred and add extra vegetables like broccoli or red bell pepper.
- Matched carrots can be shredded instead of sliced for a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 1040mg | 43% |
| Potassium | 567mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 6361IU | 127% |
| Vitamin C | 21mg | 23% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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