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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


  • 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


  • 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 each: 571 calories, 33g fat (7g saturated fat), 63mg cholesterol, 1625mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 39g protein.

Reviews for Cashew Chicken Stir-Fry

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chocolatechaos User ID: 5835303 244957
Reviewed Mar. 5, 2016

"Did not like the sauce"

MAZZI1989 User ID: 2889583 24515
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."

Danerlea User ID: 875081 21056
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."

bylaw User ID: 797340 21048
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."

Bean Q User ID: 4900811 49951
Reviewed Oct. 18, 2011

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

benenati User ID: 1018870 25372
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!!"

embatt User ID: 2414376 49950
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."

bvigorda User ID: 1198081 44741
Reviewed Oct. 23, 2010

"This has become one of my favorites."

cristinakmiranda User ID: 2872106 20769
Reviewed Mar. 19, 2010

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

jmvander2 User ID: 4431023 51387
Reviewed Jan. 10, 2010

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

jmvander2 User ID: 4431023 49948
Reviewed Jan. 10, 2010

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

jporter10738 User ID: 2533873 22872
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.