Zucchini, Mushroom and Cashew Chicken

Zucchini, Mushroom and Cashew Chicken stir fry

Yield: 4 servings
Community Recipe from


  • 2 piece(s) chicken breasts cut into 1" cubes
  • 12 piece(s) zucchinis (small grey) 1" quarters
  • 2 cup(s) button mushrooms quartered
  • 2 piece(s) garlic chopped
  • 2 piece(s) small onion chopped
  • 4 piece(s) green onions chopped
  • Sauce
  • 4 tablespoon(s) tamari sauce
  • 2 tablespoon(s) sesame oil
  • 4 tablespoon(s) white wine vinegar
  • 1/3 cup(s) cashews
  • 4 tablespoon(s) almond butter
  • 2 teaspoon(s) sambal oelek (garlic chili sauce)
  • 4 tablespoon(s) sesame seads


  1. Coat a skillet with cooking spray and heat over medium-high heat. When pan is nice and hot, add mushrooms, sprinkle with a little bit of salt and pepper and cook for about 2-3 minutes, then turn each piece to cook the other side until nice and golden brown. Transfer to a bowl and set aside.
  2. Put the skillet back over medium heat and when hot enough, add chicken, sprinkle with salt and pepper and cook for about 5 minutes, then flip the pieces and and cook until nice and golden. Add onion and garlic, stir and cook for another 2-3 minutes.
  3. Throw in the zucchini, stir and continue cooking for a minute or two.
  4. Meanwhile, add ingredients for the sauce to a medium mixing bowl and whisk until well combined.
  5. When zucchinis start to become tender, go ahead and add the mushrooms, green onions, cashews and sauce then give that a good stir and simmer for a couple of minutes.
  6. Divide between 2 serving bowl and garnish with green onions, if desired.

  7. credit to thehealthyfoodie.com
May 2013

This recipe is a personal recipe added by randiayn and has not been tested or endorsed by MyRecipes.

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