Chicken And Cashew Stir-Fry
A savory chicken and cashew stir-fry with crisp vegetables and a flavorful sauce, perfect for quick, satisfying meals suited for busy weeknights or casual gatherings.
Ingredients
- 1/2 cup water ⓘ
- 2 tablespoons dry sherry ⓘ
- 2 tablespoons soy sauce ⓘ
- 4 teaspoons cornstarch ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 tablespoons peanut oil ⓘ
- 3 cups cubed uncooked chicken ⓘ
- 1 1/2 cups sliced celery ⓘ
- 1 1/2 cups sliced onion
- 1 1/2 cups fresh mushrooms ⓘ
- 1 1/3 cups cashews ⓘ
Instructions
- Blend together water, dry sherry, soy sauce, cornstarch, garlic, and black pepper; set aside.
- Heat peanut oil in a wok or skillet over medium-high heat.
- Add cubed chicken, sliced celery, and sliced onion; stir-fry for 4 minutes until chicken is cooked and vegetables are tender.
- Add mushrooms and cashews; stir-fry for 1 minute.
- Pour in the soy mixture; cook and stir until the sauce thickens.
- Serve immediately over a bed of cooked rice.
Tips & Substitutions
For a richer flavor, consider using sesame oil instead of peanut oil. If you don't have dry sherry, you can substitute it with white wine or omit it entirely. Feel free to add other vegetables such as bell peppers or broccoli for extra nutrition and color. Ensure the chicken is cut into uniform pieces for even cooking. This dish is reminiscent of other popular Chinese recipes like Kung Pao Wings.
Serving Suggestions
Serve the stir-fry over a bed of fluffy white or brown rice for a satisfying meal. For added flavor, sprinkle with chopped green onions or sesame seeds before serving. It pairs beautifully with a side of steamed vegetables or a fresh cucumber salad. This dish is an excellent option for a quick weeknight dinner or meal prep.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or soy sauce to prevent it from drying out. You can also microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Cashew Stir-Fry contains roughly 1694 calories, with 28g protein, 253g carbohydrates, and 66g fat. It is an excellent source of iron (67% of the Daily Value), protein (57% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1212mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this stir-fry?
Yes, you can use frozen chicken, but it's best to thaw it completely before cooking to ensure even cooking. You can thaw chicken in the refrigerator overnight or use the defrost setting on your microwave. Just be sure to adjust cooking times accordingly.
What can I substitute for cashews if I have a nut allergy?
If you have a nut allergy, you can replace cashews with sunflower seeds or omit them entirely. Alternatively, you could use roasted chickpeas for a crunchy texture. Just keep in mind that the flavor will be different, but the dish will still be delicious.
How can I make this dish spicier?
To add heat to your chicken and cashew stir-fry, consider including red pepper flakes, sriracha, or chopped fresh chilies. You can also marinate the chicken in a spicy sauce before cooking. Adjust the spice level according to your preference to make it as fiery as you like.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).