Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

Sweet B

"A healthy and delightful one dish meal. Low sodium soy sauce can be used."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 614 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1161 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 19
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice.

Most helpful critical review

This is OK and is fine for most people. I grew up in Springfield, MO and I have the original David Leong recipe for Springfield chicken, AKA cashew chicken, and this is not it. Call it chicken w...

Most helpful
Most positive
Least positive
Newest

Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice.

I didn't have cabbage but it turned out great anyway!

I have been making something very similar, the soy sauce added a nice touch. I added about 3 Tablespoons instead of teaspoons.

This is OK and is fine for most people. I grew up in Springfield, MO and I have the original David Leong recipe for Springfield chicken, AKA cashew chicken, and this is not it. Call it chicken w...

This is a good "basic" recipe. I used all vegetables listed except: I omitted the celery, and bamboo shoots. Added chopped garlic, some sliced greens (because I had them on hand), increased the ...

I live in Chile so I had to make my own Cajun Seasoning and replace a couple of veggies but it turned out wonderful! Everyone loved it!

Unfortunately I'm allergic to Soy so had to substitute. That said, it was very healthy with lots of veggies and quite tasty.

I will be making this one again.

Made as directed. Rather bland. I'll use a different recipe next time.

Other stories that may interest you