Cashew Chicken Stir-Fry

4
Servings
25m
Prep Time
10m
Cook Time
35m
Ready In


"I was searching for a Cashew Chicken recipe like the really good ones at Chinese restaurants, I came across this one in a cookbook of Chinese recipes, I decided to try it and it's actually one of the better stir-fry's I've made, I think you will like it if you try it, there's really not a large amount to this recipe it is good so you may want seconds I made this for two people and we just about ate the whole thing"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (224.1 g)
  • Calories 536.6
  • Total Fat - 33.8 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 111.1 mg
  • Sodium - 919.5 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 27.1 g
  • Protein - 22.2 g
  • Calcium - 34.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.

Step 2

In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.

Step 3

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not cooked through, about 1 minute.

Step 4

Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute.

Step 5

Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute. Serve immediately.

Tips & Variations


No special items needed.

Related

MeganMuffins

It's a good idea to plan ahead and get the vegetables ready ahead of time, then when it's time to make you can just throw everything together and it won't take as long. We loved this stir fry, and had it over rice for a delicious Asian meal.

review by:
(16 Sep 2013)

Derf "RIP" Forever in our Kitchen

mmm DH said "you should give this one a 10, it's the best", we loved every morsel, every bit as good as a Chinese resturant! Definately a repeat for us and for company. great flavours and great crunch! thanks for sharing!!

(12 Aug 2013)

Gerry

Delicious! Have to agree, this is a wonderful stir-fry! As did your previous reviewer I too did a pre prep which made for a super easy summer supper.This is definitely a company quality meal! Looking to a rerun - soon. Thank you for sharing.

review by:
(4 Aug 2013)

Bergy (RIP" Forever in our Kitchen)

You are so right - this is one of the better stir fry recipes. We loved it. Your instructions are so clear that even a beginner cook will be successful making this recipe. Followed the recipe exactly, used sherry as I only had rice vinegar. The blend of flavours is excellent. I got everything ready early in the day, all measured out, had the chicken in a zip lock bag with the garlic, soy, corn starch and sherry held it in the fridge. Making dinner on a very hot day was a snap. This is a do again recipe for sure.

(27 Jul 2013)