Cashew Chicken Stir Fry recipe

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Ingredients

4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 ¼ cups chicken broth
1 tablespoon cornstarch
4 teaspoons soy sauce, divided
2 tablespoons olive oil, divided
2 cups shredded cabbage
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
3 stalks celery, chopped
½ red bell pepper, cut into thin strips
2 green onions, chopped
1 (8 ounce) can sliced bamboo shoots, drained
½ cup cashews
1 pinch paprika, or to taste

Nutrition Info

615.1 calories
carbohydrate: 61.8 g
cholesterol: 71.1 mg
fat: 19 g
fiber: 16.8 g
protein: 44.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1224.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle chicken pieces with Cajun seasoning.

  2. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.

  3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.

  4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.

  5. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low, add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

Recipe Yield

4 servings

Recipe Note

A healthy and delightful one dish meal. Low sodium soy sauce can be used.

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