Cashew Chicken Stir Fry

Name: Cashew Chicken Stir Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 eaches skinless, boneless chicken breast halves, cut into bite-size pieces; 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste; 1 ¼ cups chicken broth; 1 tablespoon cornstarch; 4 teaspoons soy sauce, divided; 2 tablespoons olive oil, divided; 2 cups shredded cabbage; 25 eaches sugar snap peas, chopped; 10 small spears fresh asparagus, trimmed and cut into bite-size pieces; 3 stalks celery, chopped; ½ red bell pepper, cut into thin strips; 2 eaches green onions, chopped; 1 (8 ounce) can sliced bamboo shoots, drained; ½ cup cashews; 1 pinch paprika, or to taste

Rating: 4.34 stars

96 Ratings
69 Reviews
33 Photos

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

By Sweet B

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Recipe Summary

prep:

25 mins

cook:

15 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Sprinkle chicken pieces with Cajun seasoning.

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Step 2

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

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.
Step 4

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.
Step 5

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

Per Serving:

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)

Most helpful positive review

Bookbet

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

Helpful

(24)

Most helpful critical review

Julie Pangilinan

09/05/2016

Bland-lot's of steps. Will not do again. Read More

Helpful

(1)

96 Ratings

5 star values: 52
4 star values: 32
3 star values: 7
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bookbet

09/02/2016

Helpful

(24)

Elizabeth Duckworth

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

Helpful

(19)

Roseanne

03/22/2016

Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice. Read More

Helpful

(12)

griffinsgramma

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

Helpful

(5)

batya123

07/25/2016

No changes.........we all loved it. Read More

Helpful

(4)

LFuerst

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

Helpful

(3)

Jann Ward

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

Helpful

(2)

Ree

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

Helpful

(1)

betsums

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

Helpful

(1)

Julie Pangilinan

09/05/2016

Bland-lot's of steps. Will not do again. Read More

Helpful

(1)

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Nutritional Information

Cashew Chicken Stir Fry

Servings Per Recipe: 4
Calories: 615.1

% Daily Value *

protein: 89 %

carbohydrates: 20 %

exchange other carbs:

dietary fiber: 67 %

sugars:

fat: 29 %

saturated fat: 18 %

cholesterol: 24 %

vitamin a iu: 48 %

niacin equivalents: 142 %

vitamin b6: 48 %

vitamin c: 157 %

folate: 18 %

calcium: 32 %

iron: 44 %

magnesium: 32 %

potassium: 18 %

sodium: 49 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.