Cashew Chicken and Veggie Stir Fry

Cashew Chicken and Veggie Stir Fry


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Treat yourself to this high protein stir-fry that is super easy to make, and even easier to love. Enjoy this mix of cashews, chopped veggies and chicken with a hint of ginger.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 bunch scallions
  • 1 pound skinless boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely chopped peeled fresh ginger
  • 1/4 teaspoon dried hot red-pepper flakes
  • 3/4 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/2 cup salted roasted whole cashews

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Before cooking, chop scallions, separating white and green parts. Then, clean and cut chicken into 3/4-inch pieces and toss with salt and pepper. Heat a nonstick 12-inch heavy skillet over high heat. Add oil then add chicken and cook for 4 to 5 minutes.
Transfer to a plate and set aside.
Meanwhile, add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to skillet and stir-fry for 5 to 6 minutes.
Add broth, soy sauce, cornstarch, and sugar, then stir into vegetables in skillet and stir with vegetables. Reduce heat and simmer, stirring occasionally for about 1 to 2 minutes. Lastly, throw in cashews, scallion greens, and chicken. Cook on medium heat for another 4 minutes. Let cool and serve.

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