Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Dave Diresta and Joanne Foran
Recipe by Cooking Light May 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

474 calories; calories from fat 22%; fat 11.8g; saturated fat 2.4g; mono fat 4.5g; poly fat 3.8g; protein 22.5g; carbohydrates 68.5g; fiber 3.8g; cholesterol 60mg; iron 4.3mg; sodium 553mg; calcium 67mg.
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