Stir-Fry Cashew Chicken
A flavorful and satisfying stir-fry featuring tender chicken, crunchy cashews, and vibrant vegetables, all coated in a savory sauce. Perfect for quick weeknight dinners or entertaining guests, this dish combines bold Asian flavors with a delightful mix of textures that appeal to both meat lovers and veggie enthusiasts.
Ingredients
- 4 boneless, skinless chicken breasts, sliced ⓘ
- 1 clove garlic, chopped ⓘ
- 3 green onions, chopped ⓘ
- 1 medium green pepper, sliced ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1/4 cup soy sauce ⓘ
- 3/4 teaspoon sugar ⓘ
- 2 tablespoons cornstarch ⓘ
- 3/4 cup chicken broth ⓘ
- 5 tablespoons vegetable oil ⓘ
- 3/4 cup cashew nuts ⓘ
Instructions
- Stir together soy sauce, sugar, cornstarch, and chicken broth to make the sauce mixture.
- In a wok or frypan, stir-fry the sliced chicken for about 3 minutes.
- Add garlic, chopped green onions, sliced green pepper, and sliced mushrooms; continue to stir-fry for about 2 minutes.
- Lower the heat and stir in the soy sauce mixture.
- Cook until the sauce thickens.
- Serve hot over cooked rice and sprinkle with cashew nuts.
Tips & Substitutions
For a richer flavor, marinate the sliced chicken in the soy sauce mixture for 30 minutes before cooking. You can substitute the cashew nuts with almonds or peanuts if desired. If you prefer a vegetarian option, replace chicken with tofu, and use vegetable broth instead of chicken broth. For added crunch, consider adding water chestnuts or snap peas from recipes like Stir-Fry Chicken With Pea Pods.
Serving Suggestions
Serve this stir-fry hot over a bed of steamed rice or quinoa for a complete meal. It pairs beautifully with a side of sautéed vegetables or a fresh cucumber salad. For a more substantial dinner, consider serving it with egg rolls or spring rolls, enhancing the flavors of Chinese recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, adding a splash of chicken broth if the sauce thickens too much. You can also microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Cashew Chicken contains roughly 691 calories, with 18g protein, 64g carbohydrates, and 46g fat. It is an excellent source of vitamin C (93% of the Daily Value), protein (35% of the Daily Value), and iron (35% of the Daily Value). Note that it is relatively high in sodium, at 2482mg per serving (108% 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 vegetables for this stir-fry?
Yes, you can use frozen vegetables for convenience. Just make sure to thaw them and drain excess water before adding to the stir-fry to avoid a watery sauce. However, fresh vegetables will provide better texture and flavor.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, use tamari as a substitute for soy sauce. Alternatively, coconut aminos is a great soy-free choice that offers a similar taste profile. Adjust the sugar in the recipe as needed based on the alternative used.
How can I make this dish spicier?
To add heat, incorporate sliced chili peppers or a dash of red pepper flakes during the stir-frying process. You can also serve with a spicy sauce on the side for those who like extra heat. Consider making a spicy stir-fry sauce by adding sriracha or chili garlic sauce to the soy mixture.
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).