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Cashew Chicken Stir Fry

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 296 kcal
Course: Main Course
Cuisine: Asian , Thai

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
    Cup of Yum
  1. In a small bowl, add all of the ingredients and stir well.
Making the Stir Fry
  1. Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. (or a wok) and heat for one minute
  2. Add the cashews and heat for 2-3 minutes until they turn golden brown. Then remove from the pan and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet heat for an additional minute.
  4. 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.
  5. Add the garlic in and cook an additional minute.
  6. Pour the sauce into the pan and heat for about a minute just enough to reheat the sauce.
  7. Then add the snow peas and green onion and for 2 minutes until the snow peas turn darker green.
  8. Serve over Thai rice noodles or white rice. You can also add in cooked noodles or rice and toss to coat in the sauce.
  9. 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

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

% 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.