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Chicken-Cashew Stir-Fry

Prep time 25 mins
Cook time 10 mins
Yield 4 Servings


  • 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
  • Salt
  • 1/2 cup chopped roasted, salted cashews

Nutrition Information

  • calories 342
  • fat 17 g
  • satfat 3 g
  • protein 32 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 66 mg
  • sodium 967 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.