Chicken Cashew Stir Fry Recipes

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CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

CASHEW CHICKEN STIR FRY



Cashew Chicken Stir Fry image

This cashew chicken stir fry is full of sauteed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!

Provided by Sara Welch

Categories     Dinner

Time 25m

Number Of Ingredients 15

1 tablespoon vegetable oil (divided use)
2 small zucchini (quartered lengthwise then sliced into 1 inch pieces)
1 cup of mushrooms (quartered)
1 onion (coarsely chopped)
1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic (minced)
⅓ cup roasted cashews (unsalted or low sodium)
⅓ cup chicken broth (or water)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

Steps:

  • Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
  • Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
  • Remove the vegetables from the pan, place on a plate and cover to keep warm.
  • Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
  • Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
  • Add the garlic to the pan and cook for 30 seconds.
  • While the chicken is cooking, prepare the sauce.
  • In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
  • Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
  • Stir in cashews and serve immediately, over rice if desired.

Nutrition Facts : Calories 289 kcal, Carbohydrate 14 g, Protein 28 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 822 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

I love stir-fries cause they are so quick to fix and you can dump just about anything that you have in them. This one is no exception! Chicken and cashews yum...I usually serve this with veggie fried rice.

Provided by LAURIE

Categories     One Dish Meal

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless chicken breast, in 1 inch cubes
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon sugar
1 tablespoon vegetable oil or 1 tablespoon peanut oil
1/2-1 teaspoon cornstarch
4 cups fresh stir fry vegetables
1 cup frozen pea pods, thawed
1/2 cup cashews, toasted in oven

Steps:

  • In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
  • Add chicken mix lightly.
  • Refrigerate 20 minutes.
  • Remove chicken from marinade, reserving marinade mixture.
  • Heat oil in skillet over medium heat.
  • Add chicken; stir-fry 3 to 4 minutes or.
  • until chicken turns white.
  • Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
  • Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
  • Add to chicken mixture.
  • Stir-fry until sauce is thickened.
  • Stir in cashews.
  • Serve over prepared vegetable fried rice.

CASHEW CHICKEN STIR FRY



Cashew Chicken Stir Fry image

Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!

Provided by Alyssa Rivers

Number Of Ingredients 16

1 Tablespoon olive oil
1 pound boneless (skinless chicken breasts, cut into one inch pieces)
1 zucchini (diced)
1 red bell pepper (cut into one inch cubes)
1 cup sliced mushrooms
1/2 cup shredded carrots
1 cup snow peas
1 cup whole cashews
3/4 cup chicken broth
1/4 cup low sodium soy sauce
3 cloves garlic (minced)
1 Tablespoon brown sugar
1 teaspoon sesame oil
1 Tablespoon cornstarch
2 Tablespoons water
green onions (sliced for garnish)

Steps:

  • In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink. Add cashews.
  • Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry. Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
  • Garnish with green onions and serve over rice if desired.

Nutrition Facts : Calories 250 kcal, Carbohydrate 12 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 756 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

Steps:

  • In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  • In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  • Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  • Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  • Remove chicken and set aside in a separate bowl.
  • Add the broccoli and bell peppers, and cook for 2-3 minutes.
  • Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  • Remove from heat and serve over brown rice.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

THE BEST CASHEW CHICKEN STIR FRY



The Best Cashew Chicken Stir Fry image

Make and share this The Best Cashew Chicken Stir Fry recipe from Food.com.

Provided by Stir Fry Superfly

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 boneless skinless chicken breasts, cut into bite size pieces
Chinese five spice powder
2 dried Thai chiles, crushed
1 teaspoon sesame oil
1 teaspoon vegetable oil
1 bok choy, chopped
1 carrot, chopped
1 medium onion, sliced
1 cup snow peas
1 cup button mushroom, quarterd
0.5 (8 ounce) can water chestnuts
1 chunk ginger (grated or chopped finely)
2 garlic cloves, thinly sliced
3 green onions
3/4 cup whole unsalted cashews
1 cup chicken broth
1/4 cup hoisin sauce
2 cups white rice, cooked
2 teaspoons cornstarch

Steps:

  • Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
  • Add garlic and ginger 1/2 way through cooking chiken.
  • Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
  • Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
  • Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.

CASHEW CHICKEN STIR-FRY



Cashew chicken stir-fry image

This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 11

100g cashew nut butter
2 tbsp low-sodium soy sauce
2 wholewheat egg noodles nests
1 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , finely chopped (deseeded if you don't like it too hot)
2 chicken breasts , cut into 1cm-thick strips
120g thin-stemmed broccoli , halved
1 carrot , cut into matchsticks
20g unsalted cashew nuts , roughly chopped
4 spring onions , sliced on the diagonal

Steps:

  • In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
  • Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
  • Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
  • Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
  • Serve immediately, topped with the cashew nuts and spring onions.

Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium

CHICKEN AND CASHEW STIR-FRY



Chicken and Cashew Stir-Fry image

Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.

Categories     Wok     Chicken     Garlic     Ginger     Nut     Onion     Pepper     Stir-Fry     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

Steps:

  • Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. 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.
  • 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. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

CASHEW CHICKEN



Cashew Chicken image

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup rice vinegar
2 tablespoons sesame oil
1/2 cup sherry
2 teaspoons garlic powder
1-1/2 pounds skinless boneless chicken, cubed
3 tablespoons canola oil
3 cups fresh broccoli florets
1 cup thinly sliced carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 cup roasted salted cashews
Hot cooked rice

Steps:

  • In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.

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2021-09-21 Heat up a large skillet over medium-high heat. Add olive oil. Place the pieces of chicken into the skillet, sprinkle with salt and pepper, and cook. Use a spoon to stir chicken and cook until internal temp is 165 or browned and cooked through. Add …
From jordosworld.com


WEEKNIGHT CASHEW CHICKEN STIR FRY • (VIDEO) KROLL'S KORNER
2020-06-29 Marinate the chicken for at least 1 hour or overnight. Toast cashews. Cook the chicken. Once chicken has marinated, add to a wok or large frying pan and brown the chicken over medium heat, stirring occasionally. Add in the veggies and cook until veggies are tender and chicken is cooked (internal temperature of 165°F.)
From krollskorner.com


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