Chicken, Cashew, and Red Pepper Stir-Fry

76 Reviews
ADD YOUR REVIEW
Prep Time
30 Mins
Yield
4 servings (serving size: 1 cup)
By Barbara Lauterbach
April 2009
RECIPE BY Cooking Light

This chicken stir-fry dish balances salty, sweet, tangy, and spicy ingredients. Spoon it alongside a quick rice pilaf for the perfect meal.

Ingredients

  • 3 3/4 teaspoons cornstarch, divided
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 teaspoons dry sherry
  • 1 teaspoon rice wine vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1 pound chicken breast tenders, cut lengthwise into thin strips
  • 1/2 cup coarsely chopped unsalted cashews
  • 2 tablespoons canola oil
  • 2 cups julienne-cut red bell pepper (about 1 large)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced peeled fresh ginger
  • 3 tablespoons thinly sliced green onions

Nutritional Information

  • 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

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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Ratings & Reviews

acmeinecke's Review

Saecca
May 11, 2013
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.

pretty good

fofochef
February 22, 2016
I significantly increased the sauce and forgot to toast the cashews, but it was still very good! I always cook in my wok so I have the option of moving items to the sides of the pan while other continue to cook in the middle. and I added broccoli and pea pods - something with color for both health and balance. Dry sherry is really best with this - and it keeps essentially forever. I was out of fresh ginger so used ground ginger and added garlic power to the oil when I cooked the veggies. I marinated the chicken for more than an hour and did small strips, more bite sized. 

wiseone66's Review

PinkLadyLA
May 05, 2011
Perfect flavors. Simple and quick. Even our 6 year old liked it! I put in only 1/2 the hot sauce in the recipe, and then the adults could and did add as much as they wanted on their plates.

janhargett1885's Review

BetaZeta
April 05, 2009
Simple to prepare and full of flavor. My kids loved it...husband too. I will make it again and will probably add a little extra hot sauce. I did add some asparagus in when I cooked the red peppers and served this with long grain wild rice.

sunshower41's Review

getawaygirl
July 04, 2009
Delicious and easy. I tripled the sauce so that I could add a yellow pepper, an orange pepper, broccoli and sugar snap peas. I like to add lots of veggies! I made the sauce with brandy instead of dry sherry because I didn't have dry sherry on hand. It tasted just fine! I would definitely encourage the addition of more veggies--you can stretch out the servings that way OR just have a big, guilt-free meal!

JodiCA's Review

steponme
May 02, 2011
While this is probably the tenderest chicken stir fry I've ever made (the chicken did not dry out), but I had the same problem when adding the sauce to the pan that some others did: it turned instantly into a brown goo. Perhaps my cornstartch ratio was off. I will try again with some tweaking to the sauce. Otherwise the chicken had good flavor and the veggies and cashews were a nice compliment.

mrsmicahb's Review

Sheridam
August 11, 2009
My husband and I love this recipe! Next time I plan to add snow peas and waterchestnuts along with the red bellpepper. It was awesome and I will definately make this again!

UffdaCrew's Review

demopo
January 30, 2012
I don't even like cashews, but my husband does. I thought I'd make him a treat, but I loved the toasted cashews as the topping on this dish. I added more soy sauce than they called for, and a few mushrooms.

mikegallo's Review

smflores
May 06, 2009
Easy and Yummy

amanda47's Review

rainblossom82
February 05, 2011
We LOVED this! We live in Asia, and my husband is Asian. This is a new family favorite. Also, because of previous reviewers, I doubled the sauce. Excellent suggestion. I sub. apple cider vinegar for the sherry. Can't find sherry in Taiwan. And, I used coconut oil not canola.
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