Chicken & Cashews

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Servings: 6 Difficulty: Intermediate
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Tender chicken breast stir-fried with crunchy cashews and fresh vegetables in a savory sauce
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This classic Chinese-inspired stir-fry combines tender cubes of chicken breast with crisp-tender vegetables and crunchy roasted cashews. The dish comes together quickly in a hot wok, creating a harmonious balance of savory, salty, and slightly sweet flavors from the soy sauce and cornstarch-thickened broth. It’s a comforting yet elegant meal that feels special enough for weeknight dinners but simple enough for busy evenings. The addition of carrots, onions, and pea pods adds vibrant color and texture, making it as visually appealing as it is delicious. Serve over steamed rice for a complete, satisfying experience that brings the authentic taste of a takeout favorite straight to your home kitchen.

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Chicken & Cashews

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 21.4

Description

This classic Chinese-inspired stir-fry combines tender cubes of chicken breast with crisp-tender vegetables and crunchy roasted cashews. The dish comes together quickly in a hot wok, creating a harmonious balance of savory, salty, and slightly sweet flavors from the soy sauce and cornstarch-thickened broth. It&# 226;ÂÂs a comforting yet elegant meal that feels special enough for weeknight dinners but simple enough for busy evenings. The addition of carrots, onions, and pea pods adds vibrant color and texture, making it as visually appealing as it is delicious. Serve over steamed rice for a complete, satisfying experience that brings the authentic taste of a takeout favorite straight to your home kitchen.

Ingredients

Directions

  1. Cut carrots diagonally and dice onion into 1-inch pieces.
  2. Cut chicken breasts into bite-sized cubes.
  3. Dissolve chicken bouillon granules in hot water; set aside.
  4. In a small bowl, whisk together cornstarch, soy sauce, and cold water until smooth; set aside.
  5. Heat oil in a large wok or skillet over medium-high heat.
  6. Add chicken cubes and stir-fry until opaque and cooked through.
  7. Add carrots and onion; stir-fry for 1 minute.
  8. Pour in the bouillon mixture, cover, and simmer for 3-4 minutes.
  9. Add frozen pea pods and sliced mushrooms.
  10. Stir in the cornstarch-soy sauce mixture and cook until the sauce thickens.
  11. Remove from heat and stir in whole cashews.
  12. Serve immediately over hot cooked rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 21.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 1.1mg1%
Sodium 32.1mg2%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.3g6%
Sugars 2.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, cashews, stir fry, chinese cuisine, easy dinner, wok recipe, soy sauce, vegetables, quick meal, weeknight dinner, asian style, rice bowl, protein, healthy, takeout favorite
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