Packed with ginger, garlic, toasted sesame oil and roasted cashews, this bright and fresh Cashew Chicken Stir-Fry comes together in just minutes!
Stir-fries are healthy, versatile and quick-cooking which is why we eat them at least one or two nights a week. In the summer months when produce is abundant, nothing is easier or more delicious than sautéing your protein of choice with whatever vegetables are in season or on sale.
By keeping a well-stocked Asian pantry of soy sauce, rice vinegar, sesame oil and more, you are never more than 10-15 minutes from a fresh and flavorful dinner.
Finishing stir-fries with toasted nuts not only adds protein but gives the dish an addictive crunchy texture. Slivered almonds or black roasted sesame seeds work well too.
Serve over brown rice or with iceberg lettuce cups to keep it low carb. Whatever you do, don’t forget the chopsticks. Dinner is always more fun with chopsticks.
No forks required.
Cashew Chicken Stir-Fry
Ingredients
- 16 ounces boneless skinless chicken breasts cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon corn starch
- 1 tablespoon Chinese cooking wine - optional Shaohsing rice wine
- 1 ounce Diamond of California cashews
- 2 tablespoons minced ginger
- 1 clove garlic - minced
- 1 teaspoon chili garlic paste optional
- 1 small onion diced
- 1 red pepper seeded and diced
- 1 yellow pepper seeded and diced
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 1/4 cup scallions garnish
Instructions
- Pre-heat oven to 350 degrees and place cashews on a baking sheet in an even layer. Roast until golden brown and toasted, 8-10 minutes; set aside.
- Place cubed chicken in a medium bowl and toss well with corn starch, salt, pepper and Chinese cooking wine; let sit 10 minutes.
- Pre-heat large skillet or wok over medium-high heat and spray with cooking spray. Add chicken to the pan and cook until golden brown, stirring frequently, 7-9 minutes. Remove chicken from pan and set aside.
- In the same pan over medium-high heat, add ginger, garlic and chili paste and sauté until flavors release, about 30 seconds, being not to burn the garlic.
- Add onion and peppers to the pan and sauté until tender, 6-7 minutes. Return chicken to the pan along with soy sauce, rice vinegar, sugar and sesame oil and stir-fry 2-3 additional minutes.
- Garnish with scallions and toasted cashews to serve.
Sandy @ Reluctant Entertainer
June 7, 2015 at 12:46 amLiz, this sounds fantastic. Perfect easy weeknight meal!
Julianne @ Beyond Frosting
June 6, 2015 at 12:26 amThis recipe seems so approachable! I think I will give it a try! I would love to be able to make this at home!!
Liz DellaCroce
June 6, 2015 at 9:23 amPlease give it a try – it couldn’t be easier or tastier!!
Carla
June 5, 2015 at 2:58 pmWhen I don’t know what to make for dinner OR if I have an abundance of fresh produce, I find myself making stir fries a lot. Can’t wait to try this with chicken and cashews!
Liz DellaCroce
June 5, 2015 at 4:05 pmYes stir fries are the answer to cleaning out the fridge!
Annalise @ Completely Delicious
June 3, 2015 at 5:32 pmThis is my kind of weeknight dinner! And I love your tips on stocking the kitchen for asian cooking, taking notes!
Liz DellaCroce
June 4, 2015 at 4:42 pmYes girl!! I love keeping a well stocked Asian Pantry!
Monique @ Ambitious Kitchen
June 3, 2015 at 11:06 amI’m coming over for dinner STAT!
Lynne @ 365 Days of Baking and More
June 2, 2015 at 4:55 pmLiz, this is perfect! I have 40 lbs. of chicken in my freezer (no joke), so I’m forever on the lookout for chicken recipes and I’m sure the family would love this. And you’re right, stir-fry is a great summer fare.
Liz DellaCroce
June 3, 2015 at 7:30 amOh my gosh this is perfect!! Enjoy!
Harriet Emily
June 2, 2015 at 1:51 pmThis looks incredible! What a delicious and healthy stir-fry! I really love the flavours you used – nothing beats ginger and garlic. This sounds so heavenly, especially with the cashews for added texture!!
Liz DellaCroce
June 3, 2015 at 7:31 amThank you so much Harriet! Enjoy!
She Rocks Fitness
June 1, 2015 at 5:27 pmLooks fabulous…I will be right over! :)
Liz DellaCroce
June 2, 2015 at 3:14 pmI’ll leave the light on. :)
Gina | Running to the Kitchen
June 1, 2015 at 3:50 pmI’m in love with this! It’s like a way healthier version of cashew chicken takeout (which happens to be my favorite Chinese food menu item) :)
Liz DellaCroce
June 2, 2015 at 3:14 pmThank you so much girl!!
Amelia @ Eating Made Easy
June 1, 2015 at 12:48 pmYou and your Asian dishes always amaze me, Liz. I consider myself well-versed in condiments but you inspire me to become even more so! This looks wonderful!
Liz DellaCroce
June 1, 2015 at 2:03 pmYou’re too kind thank you my friend!!
Lauren Gaskill | Making Life Sweet
June 1, 2015 at 12:23 pmCashew Chicken is one of my go-to dishes when it comes to Asian cooking. This looks so delicious Liz!
Liz DellaCroce
June 1, 2015 at 2:03 pmI need to make it more often!! I’m hooked!
Shawnna
June 1, 2015 at 11:36 amYummy!! This looks oh so good!!
Liz DellaCroce
June 1, 2015 at 2:03 pmThank you so much Shawnna!!
Beverley @ sweaty&fit
June 1, 2015 at 11:33 amyummm this sounds super good! quick and easy but delicious. i love adding cashews to my stirfry for that change in texture, makes it that much yummier!
Liz DellaCroce
June 1, 2015 at 2:04 pmYes I totally agree girl!!
Julia
June 1, 2015 at 11:18 am*stir frys ;)
Julia
June 1, 2015 at 11:18 amI love adding nuts to stir drys! It adds a great crunch, health benefits and flavor. I have to try this stir-fry for the family!
Liz DellaCroce
June 1, 2015 at 2:04 pmLet me know what the boys think!
Lauren @ Climbing Grier Mountain
June 1, 2015 at 9:37 amWill you please come cook for me?!! I want this so bad!
Liz DellaCroce
June 1, 2015 at 2:07 pmYou name the date and time!
Catherine
June 1, 2015 at 9:25 amDear Liz, this looks wonderful! I’m always stocked up for Asian stir-fries and dishes. A wonderful meal to try during the week. xo, Catherine
Liz DellaCroce
June 1, 2015 at 2:04 pmThank you so much Chatherine!