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    You are in: Home / Recipes / Chicken and Cashew Stir-Fry Recipe
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    Chicken and Cashew Stir-Fry

    Chicken and Cashew Stir-Fry. Photo by LifeIsGood

    1/6 Photos of Chicken and Cashew Stir-Fry

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Annacia's Note:

    Yumm, chicken and cashews for dinner. 30 mins or less start to finish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop scallions, separating white and green parts.
    2. 2
      Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
    3. 3
      Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
    4. 4
      Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
    5. 5
      Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
    6. 6
      Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
    7. 7
      Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

    Ratings & Reviews:

    • on February 17, 2010

      55

      Totally delicious! Added green beans and used dried ginger in place of fresh. Accidentally overdid it on the cornstarch and therefore had less sauce, but still fantastic!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2009

      55

      Excellent stirfry and also very easy to prepare. I prepped all of the ingredients beforehand, and then the actual cooking time was speedy quick. The sauce is plentiful and very tasty...just a hint of sweetness and spice. I might omit the sugar next time because I think the sauce would still be delicious. There is a lot of sauce so I recommend serving this strifry atop rice. Also, as a personal preference, I am going to halve the amount of ginger next time. Using chicken thighs kept the chicken nice and tender (doesn't have the tendency to dry out like chicken breasts). Thank you for a yummy, easy recipe! P.S. I had made some steamed broccoli as a side dish and decided to toss it into the stirfry. It was great!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2013

      45

      More like a 4 1/2. Easy and quick go-to meal on a busy night, and it's transformed into almost a new dish simply by changing the vegetables. I did find it to be just a tad too salty for my tastes, so using low-sodium soy is a good option here. <br/><br/>Unfortunately I didn't have any fresh ginger on hand when I made this, so I used powdered -- on step 5 when the ginger goes in with the vegetables, I also threw in 1/8 cup of water and partially covered the pan. The water rehydrated the ginger and steamed the vegetables at the same time, and it was great in a pinch. (Note: I steamed the veggies for only 3 minutes, and then I uncovered the pan.)<br/><br/>Great meal. Will definitely make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

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    Nutritional Facts for Chicken and Cashew Stir-Fry

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.3
     
    Calories from Fat 207
    55%
    Total Fat 23.0 g
    35%
    Saturated Fat 4.1 g
    20%
    Cholesterol 94.4 mg
    31%
    Sodium 898.0 mg
    37%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.4 g
    17%
    Protein 27.9 g
    55%

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