Chicken-Cashew Stir-Fry

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.

Yield: 6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 474
  • Calories from fat: 22%
  • Fat: 11.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 3.8g
  • Protein: 22.5g
  • Carbohydrate: 68.5g
  • Fiber: 3.8g
  • Cholesterol: 60mg
  • Iron: 4.3mg
  • Sodium: 553mg
  • Calcium: 67mg


  • 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


  1. Combine first 7 ingredients in a small bowl; set aside.
  2. 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.
  3. 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.
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