Chicken, Mushroom, and Cashew Stir-Fry Recipe

Name: Chicken, Mushroom, and Cashew Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 2 tablespoons water; 1 tablespoon cornstarch; 3 boned and skinned chicken breast halves (about 1 1/2 pounds), cut into 1/2-by-2-inch strips; 3 tablespoons peanut oil; 1 large garlic clove, halved; 1 1-inch piece of fresh ginger, peeled and halved; 4 ounces mushrooms, sliced; 1/2 red bell pepper, seeded and cut into 1/2-inch strips; 3 green onions, including some tender green tops, sliced; 1/4 cup cashew halves; 1 package (6 ounces) Asian noodles, cooked according to package directions and drained

Servings: persons

2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon cornstarch
3 boned and skinned chicken breast halves (about 1 1/2 pounds), cut into 1/2-by-2-inch strips
3 tablespoons peanut oil
1 large garlic clove, halved
1 1-inch piece of fresh ginger, peeled and halved
4 ounces mushrooms, sliced
1/2 red bell pepper, seeded and cut into 1/2-inch strips
3 green onions, including some tender green tops, sliced
1/4 cup cashew halves
1 package (6 ounces) Asian noodles, cooked according to package directions and drained

1
In a large bowl, whisk together hoisin sauce, soy sauce, water, and cornstarch.
2
Add chicken, toss to coat, and let stand at room temperature for 10 minutes.
3
In a wok or large skillet over medium-high heat, warm 2 tablespoons oil.
4
When oil is hot, add garlic and ginger and stir-fry until fragrant, stirring constantly, about 30 seconds.
5
Remove garlic and ginger and discard.
6
Remove chicken from marinade with a slotted spoon and add to wok.
7
Reserve marinade.
8
Stir-fry until chicken turns white, 3 to 4 minutes.
9
Transfer to a plate.
10
Add remaining 1 tablespoon oil to the wok.
11
When oil is hot, add mushrooms, bell pepper, and green onions and stir-fry until tender-crisp, about 5 minutes.
12
Return chicken to wok along with the reserved marinade and stir-fry until heated through and sauce is thickened, 2 to 3 minutes.
13
Stir in cashews and serve immediately with noodles.

487

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 2 tablespoons water, 1 tablespoon cornstarch, and more.

Yes, Chicken, Mushroom, 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, Mushroom, and Cashew Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions