chicken cashew stir fry

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This cashew chicken is chunks of crispy chicken and roasted cashews tossed in a sweet and savory sauce. Serve over rice for the perfect easy dinner option!

chicken cashew stir fry

Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 5 to 8 minutes. Transfer the cooked chicken to a plate .
leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, and brown sugar. Pour the sauce mixture into the pan. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
Place the chicken and cashews in the pan and toss to coat with the sauce.

chicken cashew stir fry

Cashew Chicken Stir Fry is so easy to make and filled with chicken, and crunchy cashews.

chicken cashew stir fry

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chicken cashew stir fry

This cashew chicken is chunks of crispy chicken and roasted cashews tossed in a sweet and savory sauce. Serve over rice for the perfect easy dinner option!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken cashew stir fry
Servings: 4
Calories: 390kcal
Author: berg

Ingredients

  • 1 pounds boneless skinless chicken breasts cut into 1 inch cubes
  • 1/4 cup + 2 teaspoons cornstarch divided use
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 1 teaspoon minced ginger
  • 1 1/2 teaspoons minced garlic
  • 1/4 cup chicken broth
  • 2 teaspoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons brown sugar
  • 1/2 cup roasted cashews
  • 3 tablespoons sliced green onions

Instructions

  • Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
  • In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 5 to 8 minutes. Transfer the cooked chicken to a plate .
  • leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
  • In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, and brown sugar. Pour the sauce mixture into the pan.
  • Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
  • Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
  • Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.
  • Serve over cooked white rice.

Nutrition

Calories: 390kcal | Carbohydrates: 16g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 274mg | Potassium: 540mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg
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