Chicken-Cashew Stir-Fry

4 Servings

Cost per Serving:



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3/4 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil
1-inch piece fresh ginger, grated (about 1 1/2 tsp.)
3 cloves garlic, minced
4 scallions, sliced, white and green parts separated
1 small red bell pepper, seeded, cut into thin strips
6 ounces snow peas, trimmed
1/2 cup chopped roasted, salted cashews


Prep: 25 Minutes
Cook: 10 Minutes

Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in a separate bowl. Pour half of marinade over chicken and add crushed red pepper; stir. Set aside remaining marinade. Cover and chill chicken for 15 minutes.

Warm a large skillet over medium-high heat. Add 1 Tbsp. oil. Remove chicken from marinade (discard marinade), add chicken to skillet and stir-fry until cooked through, 3 to 4 minutes. Add half of ginger, garlic and white parts of scallions and cook 1 minute. Transfer to a plate.

Add remaining oil to skillet. Stir-fry peppers, peas and remaining ginger, garlic and white parts of scallions until cooked through, 2 minutes. Return chicken to skillet; add reserved marinade and salt. Sauté 1 to 2 minutes, until sauce thickens. Top with cashews and scallion greens.

Created date

October 2008

Nutritional Information

Calories 342
Fat 17 g
Satfat 3 g
Protein 32 g
Carbohydrate 17 g
Fiber 3 g
Cholesterol 66 mg
Sodium 967 mg