A healthy and delightful one dish meal. Low sodium soy sauce can be used.

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken pieces with Cajun seasoning.

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  • Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.

  • Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.

  • Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.

  • Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Nutrition Facts

615 calories; protein 44.3g 89% DV; carbohydrates 61.8g 20% DV; fat 19g 29% DV; cholesterol 71.1mg 24% DV; sodium 1224.6mg 49% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2016
Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested I partially cooked the harder vegetables (carrots onions celery pepper) very quickly over high heat and removed them from the pan. I turned down the heat and cooked the chicken until almost cooked but not browned turning once. Then added the vegetables back into the pan added finely shredded cabbage and stirred until it was turning green then added liquids as per recipe brought it to a simmer then added snow peas. Cashews were added last just before serving. Texture was perfect with softer chicken slightly crunchy veg and crunchy cashews. Yum. Served over jasmine rice. Read More
(24)

Most helpful critical review

Rating: 1 stars
09/05/2016
Bland-lot's of steps. Will not do again. Read More
(1)
96 Ratings
  • 5 star values: 52
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
09/02/2016
Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested I partially cooked the harder vegetables (carrots onions celery pepper) very quickly over high heat and removed them from the pan. I turned down the heat and cooked the chicken until almost cooked but not browned turning once. Then added the vegetables back into the pan added finely shredded cabbage and stirred until it was turning green then added liquids as per recipe brought it to a simmer then added snow peas. Cashews were added last just before serving. Texture was perfect with softer chicken slightly crunchy veg and crunchy cashews. Yum. Served over jasmine rice. Read More
(24)
Rating: 5 stars
08/26/2017
I really love this recipe. Anyone who says this is a bland recipe doesn't have a taste bud in their head. This is a BASE recipe, add your spices to suit. Most important thing is to have a big wok (14 inches) I use a 14 inch wok for just my husband and myself. Years ago I took a cooking class on a Junk in Hong Kong harbor and was taught that the secret to a successful stir fry was to use the biggest wok you can find, then a high temperature so you can stir with abandon. Have every ingredient lined up in proper order for how fast it cooks and spice to taste! Rarely does a main dish ever take over 7 minutes to cook, start to finish. If you're doing multiple dishes, do the ones that "keep" first. Always remember: a 10 inch wok is only good as a planter! Read More
(19)
Rating: 5 stars
03/22/2016
Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice. Read More
(12)
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Rating: 4 stars
08/02/2016
Very good but I did make some changes. Coated the chicken in flour five spice blend and salt and pepper. Didn't use snap peas. Used bagged Cole slaw instead of cabbage.added water chestnuts along with the bamboo shoots. I think it is a very good forgiving recipe. Pretty simple to make will make again Read More
(5)
Rating: 5 stars
07/25/2016
No changes.........we all loved it. Read More
(4)
Rating: 5 stars
07/29/2016
Great meal especially when feeding a big family! I substituted mushrooms for bell peppers and used low sodium chicken stock and unsalted cashews. It was still plenty salty. I also put it over long grain wild rice. Everybody loved it had second and third helpings! (Even got my father in-law to like it which is a miracle!) Read More
(3)
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Rating: 5 stars
07/25/2016
Delicious. 1/2!recipe makes enough for 3-4. Used steamable snap peas and asparagus and they worked fine. Added water chesnuts. Read More
(2)
Rating: 4 stars
02/16/2017
Made as directed with what I had on hand adding mushrooms because we like them. I had New Orleans Style spice which I used for the seasoning. Also I put 3 TB flour as I did not have corn starch. I can't say we really tasted the spice that much so I may experiment with that. Read More
(1)
Rating: 4 stars
07/18/2016
I have been making something very similar the soy sauce added a nice touch. I added about 3 Tablespoons instead of teaspoons. Read More
(1)
Rating: 1 stars
09/05/2016
Bland-lot's of steps. Will not do again. Read More
(1)