- Calories 324
- Fat 16.6g
- Satfat 2.5g
- Monofat 9.2g
- Polyfat 3.8g
- Protein 30g
- Carbohydrate 13.5g
- Fiber 2g
- Cholesterol 66mg
- Iron 2.4mg
- Sodium 350mg
- Calcium 33mg
Chicken, Cashew, and Red Pepper Stir-Fry
This chicken stir-fry dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf for the perfect meal.
How to Make It
Step 1
Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
Step 2
Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
Step 3
Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
Step 4
Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Step 5
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
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acmeinecke's Review
I've had other stir-fry recipes I like better on Cooking Light. I loved the chicken and sauce, but it needed more veggies, maybe some broccoli or zucchini/squash. I didn't have any cashews on hand, but I used roasted peanuts which were good. All they had at the store was regular soy sauce (we usually use low sodium) so it was a bit too salty. Definitely stick to the recipe instructions with the low sodium soy sauce.
Five Star Cashew Chicken
I liked the sauce, it is very light and just right amount. I added some snow peas and zucchini squash and left out the sugar. I have been eating Chinese food since I was 7 years old. Cashew Chicken was the 1st dish that I really liked and I have had many versions of it. This one is one of the best.
YUMM!!
This is one of my favorite Cooking Light stir frys - I loved the sauce. I agree with another reviewer that said it needed more veggies - I put in more red pepper than the recipe called for and also through in some celery because I love it in stir fry. I kicked up the sauce with some chili paste and I actually could have gone just a bit spicier. The sauce came out nice and thick and just covered the chicken and veggies - I hate it when food is swimming in sauce . . . came together super super fast which was also a bonus - will definitely make it again!
steponme's Review
Based on reviews, doubled sauce, plus added 1/4 cup water, 1/3 cup of edamame and 1 cup sliced mushrooms. It was just okay, not sure I'd make again.
brognes's Review
This is delicious, but I probably wouldn't bring it out on a special occasion or for company. I followed the recipe and there were absolutely no leftovers. I think I'll make a double batch next time.
daneanp's Review
This is a very straightforward stir fry that can be changed and modified to fit whatever likes/dislikes your family wants. We really enjoy the chicken tenders. I typically omit the ginger as DD isn't a fan. I also put siracha on the table for those who want to spice it up.
Stephlap's Review
My family really enjoyed this. We did double the sauce and added greens into the mix as suggested by others. Great flavor and easy meal to prepare. Served with brown jasmine rice and a cucumber/onion salad with rice wine vinegar.
Nicotanval's Review
Great dish, easy to cook
getawaygirl's Review
N/A
pretty good