Chicken-Cashew Stir-Fry Recipe

Name: Chicken-Cashew Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup reduced-sodium fat-free chicken broth; 3 tablespoons oyster sauce (such as Kame); 1 1/2 tablespoons cornstarch; 1 1/2 tablespoons honey; 1 tablespoon low sodium soy sauce; 2 teaspoons rice vinegar or 2 teaspoons white wine vinegar; 1/2 teaspoon salt; 2 tablespoons oil, divided; 1 cup green onion, chopped and divided; 1 small onion, cut into 8 wedges; 1 cup red bell pepper, julienne-cut into 3 x 1/4-inch pieces; 1/2 cup carrot, diagonally sliced; 1 cup mixed mushrooms, sliced; 1 cup snow peas; 1 lb chicken thigh, boned and skinned, cut into bite-size pieces; 1/4 cup canned pineapple chunks in juice, drained; 1/3 cup cashews; 1/2 - 1 teaspoon crushed red pepper flakes; 6 cups hot cooked long-grain rice

Servings: persons

1/2 cup reduced-sodium fat-free chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low sodium soy sauce
2 teaspoons rice vinegar or 2 teaspoons white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup green onion, chopped and divided
1 small onion, cut into 8 wedges
1 cup red bell pepper, julienne-cut into 3 x 1/4-inch pieces
1/2 cup carrot, diagonally sliced
1 cup mixed mushrooms, sliced
1 cup snow peas
1 lb chicken thigh, boned and skinned, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 - 1 teaspoon crushed red pepper flakes
6 cups hot cooked long-grain rice

1
Combine first 7 ingredients (through salt) in a small bowl; set aside.
2
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
3
Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
4
Add bell pepper and carrot; stir-fry 2 minutes.
5
Add mushrooms and peas; stir-fry 2 minutes.
6
Remove vegetable mixture from pan. Keep warm.
7
Heat 1 tablespoon oil in pan over medium-high heat.
8
Add chicken; stir-fry 5 minutes.
9
Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
10
Stir in 1/2 cup green onions.
11
Serve with rice.

1491

kcal

Calories

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup reduced-sodium fat-free chicken broth, 3 tablespoons oyster sauce (such as Kame), 1 1/2 tablespoons cornstarch, 1 1/2 tablespoons honey, and more.

Yes, Chicken-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.

Chicken-Cashew Stir-Fry

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