Cashew Chicken Stir-Fry Recipe

4 14 21
Cashew Chicken Stir-Fry Recipe
Cashew Chicken Stir-Fry Recipe photo by Taste of Home
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Cashew Chicken Stir-Fry Recipe

Read Reviews
4 14 21
Publisher Photo
For me, the hardest part of making this quick cashew chicken 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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
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.
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.
Originally published as Cashew Chicken Stir-Fry in Country Woman November/December 1997, p31

Nutritional Facts

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

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  • 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.
Originally published as Cashew Chicken Stir-Fry in Country Woman November/December 1997, p31

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Reviews forCashew Chicken Stir-Fry

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MY REVIEW
annlindblad User ID: 7743001 283444
Reviewed Feb. 9, 2018

"This was lacking something.... honey? onions? Water chestnuts? Seemed bland -- would not make again"

MY REVIEW
4angels9798 User ID: 6476419 283149
Reviewed Feb. 3, 2018

"I have been making this stir-fry from the original recipe that was in the 1997 magazine. I have substituted different vegetables with no problem. I do double the sauce and it is very yummy."

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

"Did not like the sauce"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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."

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

"This has become one of my favorites."

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