Cashew Chicken Stir Fry

admin 24/04/20 Recipes


4 servings

Prep Time


Cook Time



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 1/4 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

1/2: red bell pepper, cut into thin strips

2: green onions, chopped

1 (8 ounce) can: sliced bamboo shoots, drained

1/2 cup: cashews

1 pinch: paprika, or to taste


Sprinkle chicken pieces with Cajun seasoning.

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

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.

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.

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.


Calories: 614 kcal

Carbohydrates: 61.7 g

Cholesterol: 71 mg

Fat: 19 g

Fiber: 16.8 g

Protein: 44.2 g

Sodium: 1161 mg

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