Cashew Chicken Stir Fry
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
354 kcal
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Course
Main Course
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Cuisine
Asian
Cashew Chicken Stir Fry
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Cashew Chicken Stir Fry is a classic Chinese take out dish. Tender chicken sautéed with fresh vegetables and cashews in a sweet and savory stir fry sauce. It is so simple and easy to make yourself so you can actually skip the take out!
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Ingredients
Chicken
- 4 boneless skinless chicken breasts (cut into 1 inch pieces)
- 1 teaspoon fresh ginger (grated or minced)
- 1 tablespoon garlic (minced)
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
Sauce
- ⅓ cup chicken broth ( or water)
- 4 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 5 cloves garlic (minced)
- 2 tablespoon fresh ginger (grated or minced)
- 1 tablespoon cornstarch
- 1 teaspoon chili flakes (optional)
Stir Fry
- 2 tablespoon vegetable oil (divided, or cooking oil of choice)
- 4 green onions (chopped)
- 2 cups broccoli (cut into small pieces/florets, 1 head of broccoli)
- 2 medium red bell peppers (cut into ½ inch pieces)
- ¾ cup cashews (unsalted roasted)
Garnish (Optional)
- sesame seeds
- 1 green onion (finely diced)
Instructions
- In a mixing bowl, whisk together all of the sauce ingredients until evenly combined. Set aside.
- In a medium sized bowl or Ziploc bag combine all of the chicken ingredients. Mix until evenly combined.
- In a large skillet, heat ½ tablespoon oil on medium-high heat. Once the oil is shimmering add half the chicken to the pan. Sauté until evenly cooked through and golden brown, about 5-6 minutes. Remove the chicken from the pan and set aside on a large plate or clean bowl.
- Add ½ tablespoon of oil to the pan and cook the remaining chicken for 5-6 minutes. Remove the chicken from the pan and set aside.
- Prepare the stir fry by adding the remaining 1 tablespoon of oil to the pan and sauté the green onions, garlic, ginger, broccoli and bell peppers until tender, about 3-4 minutes.
- Add the cashews to the pan and sauté until lightly toasted, about 1-2 minutes.
- Add the chicken back to the pan. Pour the sauce over the stir fry and toss until evenly combined.
- Bring the sauce to a simmer. Let simmer for 3-4 minutes, or until thickened.
- Serve with rice. Garnish with green onions and sesame seeds. Enjoy!
Notes
- sauté until just warmed through to avoid over cooking the vegetables. Then add the cashews, chicken and sauce as usual.
- Chicken - boneless skinless thighs or breast can be used for this recipe.
- Vegetables - broccoli and bell peppers can be substituted for any vegetable of choice. For example, cauliflower, carrots, zucchini, etc.
- Frozen Vegetables - can be used for this recipe. Follow the recipe as per instructions but only sauté until just warmed through to avoid over cooking the vegetables. Then add the cashews, chicken and sauce as usual.
Nutrition Information
Show Details
Calories
354kcal
(18%)
Carbohydrates
22g
(7%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
817mg
(34%)
Potassium
961mg
(27%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1678IU
(34%)
Vitamin C
83mg
(92%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 817mg | 34% |
| Potassium | 961mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1678IU | 34% |
| Vitamin C | 83mg | 92% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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