How to Make Cashew Chicken Stir-Fry - A Step-by-Step Guide

Cashew chicken stir-fry is a classic Chinese dish that has become a favorite among many around the world. This dish is popular for its combination of tender chicken, crunchy cashews, and crisp vegetables, all coated in a savory and slightly sweet sauce.

Traditionally, cashew chicken stir-fry is made with boneless, skinless chicken breast, but you can also use chicken thighs if you prefer. The chicken is cut into bite-sized pieces and marinated in a simple mixture of soy sauce, rice wi...

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Ingredients

  • 4 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 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 green onions, chopped
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • ½ cup cashews
  • 1 pinch paprika, or to taste (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Sprinkle chicken pieces with Cajun seasoning.
  • 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

    615 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 71mg
    • Sodium: 1225mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 17g
    • Total Sugars: 5g
    • Protein: 44g
    • Vitamin C: 94mg
    • Calcium: 322mg
    • Iron: 8mg
    • Potassium: 641mg