Chicken-Cashew Stir-Fry

READY IN: 30mins
Recipe by CaliforniaJan

A Cooking Light version of this Asian classic.

Top Review by GibbyLou

This was very good. We especially enjoyed the bit of kick from the red pepper. I used boneless chicken breasts and celery. Did not use mushrooms or pineapple just due to personal preference. I used sugar snap peas instead of snow peas. I did not have oyster sauce, so just used hoisin sauce. Will definitely make this again. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients (through salt) in a small bowl; set aside.
  2. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
  3. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
  4. Add bell pepper and carrot; stir-fry 2 minutes.
  5. Add mushrooms and peas; stir-fry 2 minutes.
  6. Remove vegetable mixture from pan. Keep warm.
  7. Heat 1 tablespoon oil in pan over medium-high heat.
  8. Add chicken; stir-fry 5 minutes.
  9. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
  10. Stir in 1/2 cup green onions.
  11. Serve with rice.

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