Ginger Cashew Chicken
Ginger Cashew Chicken offers a savory blend of tender chicken, crunchy vegetables, and toasted cashews, perfect for a quick, flavorful stir-fry suitable for busy weeknights.
Ingredients
- 3/4 lb. boneless chicken breast, 1-inch cubes
- 2 onions, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 1 cup sliced mushrooms
- 1 cup bean sprouts ⓘ
- 1 cup trimmed snow peas ⓘ
- 1/4 cup unsalted dry roasted cashews ⓘ
- 1 tablespoon minced fresh ginger
- 1 tablespoon reduced-salt soy sauce ⓘ
- 3 cups cooked brown rice ⓘ
Instructions
- Spray a wok with cooking spray.
- Stir-fry the chicken until cooked through.
- Add chopped onions, chopped celery, and minced garlic; stir-fry until fragrant.
- Add sliced mushrooms, bean sprouts, snow peas, cashews, minced ginger, soy sauce, and cooked chicken.
- Cook until vegetables are tender and chicken is thoroughly heated.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking. If you don't have snow peas, snap peas or green beans can be good substitutes. Instead of brown rice, quinoa or cauliflower rice can be used for a different twist on this dish. Adjust the spice level by adding red pepper flakes if desired.
Serving Suggestions
Serve the Ginger Cashew Chicken over a bed of brown rice for a hearty meal. It pairs beautifully with a side of steamed broccoli or a fresh cucumber salad for a refreshing contrast. For a complete Asian-inspired dinner, consider serving alongside Hot Sour Soup or a light Asian slaw to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals, stirring occasionally, until heated through. Alternatively, reheat in a skillet over medium heat with a splash of water to keep the chicken moist and the vegetables crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Cashew Chicken contains roughly 942 calories, with 26g protein, 129g carbohydrates, and 36g fat. It is an excellent source of vitamin D (80% of the Daily Value), protein (53% of the Daily Value), and iron (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2560mg per serving (111% 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 recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and prevents any rubbery texture. If you're in a hurry, you can cook it from frozen, but adjust the cooking time accordingly.
What can I substitute for cashews if I have a nut allergy?
If you have a nut allergy, you can omit the cashews altogether or substitute them with sunflower seeds or roasted chickpeas for a similar crunch. Another option is to use toasted pumpkin seeds, which will add a nice texture without the risk of allergens.
Can I make this dish vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken with tofu or tempeh. Firm tofu works best and can be pressed and cubed before stir-frying. You can also increase the amount of vegetables to create a more filling dish, similar to Chicken And Vegetables With Tofu.
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).