Chicken And Cashew Stir-Fry Recipe

Name: Chicken And Cashew Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallion; 1 lb boneless skinless 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 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 whole roasted salted cashews

Servings: persons

1 bunch scallion
1 lb boneless skinless 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 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 whole roasted salted cashews

1
Chop scallions, separating white and green parts.
2
Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper.
3
Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately.
4
Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes.
5
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.
6
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.
7
Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch scallion, 1 lb boneless skinless chicken thighs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and more.

Yes, Chicken And Cashew Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Cashew Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions