Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  • Yield: 6 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 10 Mins.
  • For a Fresh Twist: Substitute thinly sliced steak, pork chops, raw shrimp, mushrooms or firm tofu for the chicken. For steak and pork chips, cook until internal temperature reaches 145°F on a food thermometer with a three-minute "rest time" after removal from the heat source. For raw shrimp, cook until flesh is pearly or white, and opaque.

    Cooking meats and vegetables in batches keeps the pan hot and helps to develop a nice sear, even on a standard home burner.


  • 1/4 cup soy, reduced-sodium soy or tamari sauce
  • 1 tablespoon corn starch
  • 1 1/2 pound chicken breast, cut into 1/4-inch thick slices
  • 3 tablespoons vegetable oil, divided
  • 1 red onion, small, cut into 1/4-inch-thick slices
  • 3 cups veggies like sweet peppers, carrots, sugar snap peas, celery, cabbage or broccoli florets cut into thin, bite-size pieces
  • 1 cup Fisher® Roasted Unsalted Cashew Halves
  • 1 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 1/2 teaspoon toasted sesame oil
  • 1/4-1/2 teaspoon crushed red pepper


  1. Whisk soy sauce and corn starch in large bowl. Reserve half the mixture in small ramekin. Combine chicken with remaining soy mixture in bowl. Let stand 5 minutes to marinate.
  2. Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat until shimmering. Working in batches, cook chicken 2 minutes, undisturbed, until deep golden brown. Cook an additional 1 to 2 minutes, stirring frequently until internal temperature reaches 165°F on a food thermometer. Transfer chicken to clean bowl.
  3. Heat remaining oil in same pan. Add veggies and Fisher® Roasted Unsalted Cashew Halves. Cook 2 to 3 minutes, until crisp-tender, stirring frequently. Return chicken and any juices, ginger, garlic, reserved soy mixture, sesame oil and red pepper to pan. Cook 30 seconds, tossing until well until combined.  

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