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Cashew Chicken Stir Fry

Sweet B

"A healthy and delightful one dish meal. Low sodium soy sauce can be used."
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40 m servings 614 cals
Original recipe yields 4 servings


  • 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.

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  • 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.

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Read all reviews 60
  1. 76 Ratings

Most helpful positive review

Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested, I partially cooked the harder vegetables (carrots, onions, celery, pepper) v...

Most helpful critical review

Bland-lot's of steps. Will not do again.

Most helpful
Most positive
Least positive

Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested, I partially cooked the harder vegetables (carrots, onions, celery, pepper) v...

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

I really love this recipe. Anyone who says this is a bland recipe doesn't have a taste bud in their head. This is a BASE recipe, add your spices to suit. Most important thing is to have a big...

Very good, but I did make some changes. Coated the chicken in flour, five spice blend, and salt and pepper. Didn't use snap peas. Used bagged Cole slaw instead of cabbage.added water chestnuts ...

No changes .........we all loved it.

Great meal, especially when feeding a big family! I substituted mushrooms for bell peppers and used low sodium chicken stock and unsalted cashews. It was still plenty salty. I also put it over ...

Made as directed with what I had on hand, adding mushrooms because we like them. I had New Orleans Style spice which I used for the seasoning. Also I put 3 TB flour as I did not have corn starch...

This was a delightful recipe and easy to tweek with your own tastes (esp. on the chicken) - I say that bc I did not have cajun seasoning so used 5-spice and it turned out delicious. The rest I f...

I made this for my Daddy and my husband with a 1lb bag of frozen stir fry vegetables and they loved it. If my Daddy's away next time I'll use my Slap Ya Mama seasoning.