Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
  • Yield: 4 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Cashews and chicken combine for a quick and tasty stir-fry perfect for busy families. 


  • 2 tablespoons vegetable oil, divided
  • 3 boneless, skinless chicken breasts (about 12 oz.), cut into ½ inch pieces
  • 1/4 cup reduced-sodium soy sauce, divided
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3 cups broccoli florets
  • 1 red bell pepper, seeded and diced
  • 1 1/2 cup chicken broth
  • 1 tablespoon brown sugar, firmly packed
  • 2 teaspoons sesame oil
  • 1/2 cup Fisher® Premium Whole Cashews
  • Cooked Asian noodles or rice (optional)


  1. In wok or large skillet heat 1 tablespoon vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry until internal temperature reaches 165°F on a food thermometer, 4 to 5 minutes.
  2. Transfer chicken to platter; loosely cover to keep warm.
  3. In a small bowl combine cornstarch and remaining 2 tablespoons soy sauce; set aside.
  4. Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes.
  5. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens.
  6. Stir in cashews. Serve over cooked noodles or rice, if desired.

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