Cashew Chicken Stir Fry
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
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
Report
This Cashew Chicken Stir Fry is an easy weeknight dinner that is ready in 30-minutes! It's made with tender chicken and crispy veggies and coated in a delicious sauce!
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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 roasted cashews
- ½ pound chicken breast thinly sliced
- ½ cup onion thinly sliced
- 2 large carrots 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 in the refrigerator for up to 3-4 days.
- Use Tamarind paste instead of rice vinegar.
- Leave out the chicken for a vegetarian meal or swap for tofu.
- Use shredded or matchstick carrots if preferred.
- Use peanuts instead of cashews.
- Add broccoli florets or red bell pepper if desired.
- Nutritional information does not include rice noodles or rice.
Nutrition Information
Show Details
Serving
1serving
Calories
296kcal
(15%)
Carbohydrates
20g
(7%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
1040mg
(43%)
Potassium
567mg
(16%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
6361IU
(127%)
Vitamin C
21mg
(23%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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