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

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

dana99usa's Review

April 10, 2014
made some substitutions: oranges instead of pineapple and hoisin sauce rather than oyster sauce. double the sauce!!! better the second day.

LouisePearl's Review

August 10, 2011
Quick, easy, healthy and delicious!

ChelleyBones's Review

November 21, 2009
This is hands down the best stir fry recipe I've come across. I would add this to part of my weeknight rotation. I used chicken breasts and brown rice. Those were the only alterations I made. This was a stand alone dish. So filling. Mine looked better than the one pictured. Excited about leftovers. Prep time was long but worth it.

mikcincy's Review

April 22, 2012
not worth all the steps involved to make this dish- i've had better stir fry that was way easier to make.... I used half of the sauce that they tell you to drench it in. and just tossed in about 6 pineapple chunks---

sdanissa's Review

February 18, 2014
This is our favorite 'go to' stir fry. Everyone in our family loves it, including the little ones. I also add a little coconut milk sometimes to boost the flavor, but it is great as is. We serve it over coconut rice.

Cybill's Review

November 29, 2008
Good staple for every cookbook

Laurenshana's Review

March 08, 2010
Yum! As recommended, I doubled the sauce and added extra veggies (about 8 cups of chinese broccoli) - good recommendation. It was wonderful. Everyone loved it. Served it with brown long grain rice. This is my favorite stir fry recipe on Cooking Light so far.

KathleenPE's Review

September 20, 2012
This recipe has been a family favorite for years. We all absolutely love it, including my 9 and 10 year old picky eaters. It is easy to make, though there is a fair amount of chopping. Of course, that can be done ahead if you're a good planner! Great mix of flavors and textures, filling, yummy leftovers.

mamita's Review

May 03, 2010
Delicious! Tastes (and looks) just like Chinese take out and makes for wonderful leftovers. I used 2 chicken breasts (cubed) instead of thighs,substituted fish sauce for oyster and used 1 bag of frozen asian veggies in place of the snow peas and mushrooms. I served it over brown rice with edamame and spring rolls. My husband and I loved it! Quick clean up-essentially 1 pan dish! Restaurant quality will make again!!!!

incremona's Review

September 12, 2012
A good go to meal for a weeknight meal.