Cashew Chicken Stir Fry

by Kelli H. on March 23, 2013

There is one type of food that I absolutely love making at home, more than I like going out for. That my friends, is Chinese food. I don’t know why, but I’m usually disapointed when I get Chinese food. I usually feel like the sauces are too thick, or they leave me feeling overly full and then hungry soon after. Luckily, when I make it at home, it‘s pretty healthy, satisfying, and leaves me full for hours. 

David and I are so in love with homemade Chinese food that I literally make it once or twice a week. It’s just so easy and for the most part healthy! It’s a win win. I served this meal with brown rice and a side of broccoli. The lean protein, complex carbohydrate, as well as the abundance of vegetables kept us both full all night long. This is a meal that I’ll be repeating again and again.

Cashew Chicken Stir Fry
Adapted from Blog is the New Black

For the Sauce:
2 tablespoons cornstarch
6 tablespoons chicken broth
2 tablespoons hoisin sauce
1 tablespoon white wine vinegar
3 tablespoons soy sauce
1 tablespoon olive oil

2 tablespoons canola oil
1 pound boneless, skinless chicken breast, cut into bite size pieces & seasoned with salt & pepper
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
3-4 green onions, sliced, reserve 2 tablespoons for garnish
3-4 garlic cloves, minced
1 cup cashews, chopped, reserve 1 tablespoon for garnish

Cooked rice for serving 
1. In a small bowl; whisk together cornstarch and chicken broth. Whisk in remaining ingredients and set aside. 
2. Preheat wok over high heat. Add in 1 tablespoon oil. Add chicken to pan and stir fry for about 4 minutes or until meat is no longer pink. Remove chicken from wok and set aside. 

3. Add remaining 1 tablespoon oil to wok, still over high heat. Add in bell peppers and mushrooms. Stir fry for about 3 minutes. Stir in green onions, garlic, and cashews and cook for 1 minute. Stir in sauce and chicken. Reduce heat to low and let simmer for about 5 minutes. Remove from heat and serve over rice of choice. Garnish with remaining green onions and cashews. 

{ 8 comments… read them below or add one }

Inside a British Mum's Kitchen March 23, 2013 at 12:12 pm

That’s a great dinner! cashews and chicken make a great stir fry!
Mary x


Lauren @ Sugar Coated Sisters March 23, 2013 at 1:23 pm

Yum! My mom and I were both snacking on cashews yesterday at my grandpa’ house and it totally reignited my cashew love. It’s seriously the best nut. I’m bookmarking this!


Made in Sonoma March 27, 2013 at 11:10 pm

I agree. Cashews are so damn tasty.


Natalie @ Once Upon a Cutting Board March 23, 2013 at 11:42 pm

This looks so much healthier than the fried stuff that normally comes in Chinese take out … Love the addition of cashews too!


Natalie March 24, 2013 at 3:12 am

love cashews in anything!


Tiff March 27, 2013 at 8:56 pm

I want this. Like now. Cashew chicken is my #1 or #2 go-to when eating out at a Chinese restaurant. I really need to figure out how to make it at home.


Made in Sonoma March 27, 2013 at 11:10 pm

Make this recipe! It’s really easy. šŸ™‚


Emma March 30, 2013 at 11:03 am

This looks so simple and delicious. I’ll definitely have to try it some evening! x


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