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Cashew Chicken Stir-Fry Recipe

Cashew Chicken Stir-Fry Recipe

Meet the Cook: For me, the hardest part of making this quick dish is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls - 5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 2 cups chicken broth, divided
  • 1/4 cup cornstarch
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup sliced celery (1/2-inch pieces)
  • 3 cups broccoli florets
  • 1 cup fresh or frozen snow peas
  • 1-1/2 cups cashews
  • Hot cooked rice, optional

Directions

  • 1. In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
  • 2. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm.
  • 3. Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired. Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 571 calories, 33 g fat (7 g saturated fat), 63 mg cholesterol, 1,625 mg sodium, 30 g carbohydrate, 6 g fiber, 39 g protein.

Reviews for Cashew Chicken Stir-Fry

Sort By :
MY REVIEW
Reviewed Apr. 21, 2013

"this was very good I did't have any carrots or snow peas so I added water chestnuts to have that crunch. Every liked this recipe."

MY REVIEW
Reviewed May. 7, 2012

"This is one of my first attempts at a stir-fry: I'm not crazy about them but my husband loves them. We both thought that it was ok but I'm going to keep trying other recipes."

MY REVIEW
Reviewed Nov. 3, 2011

"This is my stand-by for cashew chicken. I leave out the snow peas and use a cup each of the celery and carrots. Yummy! Naturally gluten-free for me. Perfect."

MY REVIEW
Reviewed Oct. 18, 2011

"One of the few stir fry recipes that turns out for me and my family likes."

MY REVIEW
Reviewed Jan. 2, 2011

"This is a fantastic recipe because you can use whatever vegetables you have on hand. I didn't have broccoli so I used asparagus and threw in some frozen green peas. My family of boys all love this dish and request it quite often. I have to hide the cashews until I am ready for them or they will all be eaten!! This was added to my recipe box as a favorite!!"

MY REVIEW
Reviewed Nov. 29, 2010

"Excellent! Even my toddlers ate it up. I substituted fresh cooked green beans and chopped red and green peppers for the broccoli and snow peas, and added a few drops of sesame seed oil. I can't wait to make it again."

MY REVIEW
Reviewed Oct. 23, 2010

"This has become one of my favorites."

MY REVIEW
Reviewed Mar. 19, 2010

"I have made this twice and everyone who has eaten it loves it! Thanks!"

MY REVIEW
Reviewed Jan. 10, 2010

"I made this without the snow peas and used more of the celery and carrots and it was yummy."

MY REVIEW
Reviewed Jan. 10, 2010

"I made this without the snow peas and used more of the celery and carrots and it was yummy."

MY REVIEW
Reviewed Oct. 29, 2008

"I have made this twice now and it was excellent both times. The second time I made it, however, we wanted a slighty thinner sauce so we cut the corn starch in half and it worked perfectly."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.