Chicken-Cashew Stir-Fry

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

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.

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.

A good go to meal for a weeknight meal.

This was outstanding. Only thing I did differently was that I didn't add cashews because I forgot I didn't have any in my pantry. Next time I will try with cashews. I also didn't have white wine vinegar, so I used red wine vinegar. It worked just fine. I also doubled the sauce so there would be enough for white rice. I def recommend this one to anyone and everyone.

I have made this recipe for seven years! I use chicken breasts and make the sauce exactly as given in the recipe. However, I have altered the vegetable quantities depending on what is on hand. I have a source of fresh snow peas and have used as much as four cups at a a time. The flavors are just Asian enough to be different but not overwhelming for picky eaters. It is one of my best basic recipes!

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---

Great flavor! Easy way to get in veges.

Quick, easy, healthy and delicious!

We really like this recipe and I found it to be a quick, simple recipe. I use green onion and onion but in place of the other veggies I use Birds Eye Steamfresh Asian Medley (cheaper cost and great mix of veggies). We did not like the pineapples and would only use cashews if you have them--too expensive and don't add much.

I thought this stir fry was very heavy and quite saucy. I was looking for something that I could throw some veggies and chicken together with a yummy taste. It just came out way to saucy for me. I also thought the recipe was somewhat tedious.

I enjoyed this and will defintiely eat the leftovers, but it's nothing special. I've had much better stir fry recipes.

This really is a five star recipe. My husband doesn't really like stir frys but he LOVED this one. Followed recipe exactly with the exception of substituting fish sauce for oyster sauce because that's what I had on hand. Will make this recipe again and again!

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!!!!

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.

Really good starter-stir fry. Definitely need more sauce, but that's because I added more veggies. I forgot to add salt and missed it in the flavor and I like to give the pineapple a bit more time in the hot pan so they become really sweet and soft. always If you buy the pre-sliced mushrooms and shredded carrot, cuts the prep time. might add more honey next time.

Delicious, a little time consuming but so worth it. My store didn't have oyster sauce so I used hoisin sauce and was still great. Didn't change anything else. Served with white rice. Next time will try fresh pineapple. A definite repeat.

I love this recipe but I have added a lot more veggies including squash and sometimes I used mandarin oranges instead of pineapple

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.

I followed the recipe and served it with brown rice. It was delicious! My husband said he would like to try it with low-mein noodles next time. I may add more mushrooms but other than that, it was perfect!

This was a great stir-fry! I added some grated fresh ginger to the sauce. It added more fresh favor and is healthy for you too. I think next time I will cut back on some of the oil. Had brown rice and a salad with it. Looking forward to the leftovers. Will make this one again.

Good staple for every cookbook

I decided to try this and just thought the flavor was okay. It didn't really have any distinct tastes that jumped out at me that made it stand out from other stir fry recipes I have tried in the past. My quest for the perfect stir fry recipe continues.