Chicken-Cashew Stir-Fry

Chicken-Cashew Stir-Fry Recipe
Becky Luigart-Stayner
This classic chicken stir-fry combines both sweet and hot Asian flavors. Cashews give it crunch. You can use this recipe as a base and vary the ingredients as you like.


6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 474
Caloriesfromfat 22 %
Fat 11.8 g
Satfat 2.4 g
Monofat 4.5 g
Polyfat 3.8 g
Protein 22.5 g
Carbohydrate 68.5 g
Fiber 3.8 g
Cholesterol 60 mg
Iron 4.3 mg
Sodium 553 mg
Calcium 67 mg


1/2 cup fat-free, less-sodium 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 or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice


Combine first 7 ingredients in a small bowl; set aside.

Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.

Dave DiResta and Joanne Foran,

Cooking Light

May 2000
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