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A square white plate holds a serving of rice, stir-fried chicken, snow peas, and cashews in sauce. Wooden chopsticks rest nearby, and a jar of sauce is blurred in the background on a woven mat.
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Stir-Fry Cashew Chicken

Tender chicken and flavorful sauce are on the table in no time!
Prep Time5 minutes
Cook Time15 minutes
Marinate Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Cashew, Chicken
Servings: 6
Author: Nicole

Ingredients

For the Marinade

  • ¼ cup mirin
  • 6 tablespoons reduced sodium soy sauce
  • 2 tablespoons plus 2 teaspoons toasted sesame oil
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 4 boneless chicken breasts about 1 ½ pounds, cut into ¾-inch pieces
  • 1 cup low sodium chicken broth
  • 3 tablespoons Worcestershire sauce

For the Stir-fry

  • 2 tablespoons neutral oil like Safflower oil
  • 8 ounces snow peas stems snapped off and strings removed, halved crosswise on the diagonal
  • 1 tablespoon freshly grated ginger
  • 6 medium garlic cloves minced
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup toasted cashews roughly chopped

Accompaniments

  • Steamed White Rice
  • Thai chili garlic paste

Instructions

  • For the Marinade and Sauce
  • In a large bowl, whisk together 3 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 2 hours.
  • In a separate bowl, whisk together the broth, Worcestershire, remaining mirin, soy sauce, sesame oil, and cornstarch.
  • For the Stir-fry
  • Remove chicken from the marinade and pat dry with paper towels.  In a large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat until just smoking. Brown half the chicken, stirring occasionally until no longer pink, about 4 minutes. Transfer chicken to a plate and tent with foil; repeat with additional 2 teaspoons of oil and remaining chicken
  • Add remaining oil to empty skillet and heat over medium-high heat until shimmering. Cook snow peas until bright green, about 1 minute.  Add ginger and garlic to pan and cook until fragrant, about 30 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring occasionally until sauce is thickened, about 2 minutes. Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute. Remove from heat and stir in cashews. Serve over steamed white rice and add chili paste to taste. Enjoy!

Notes

Serve with steamed white rice and Thai chili garlic past, Like Sambal Oelek.

Nutrition

Calories: 2473kcal | Carbohydrates: 128g | Protein: 136g | Fat: 164g | Saturated Fat: 31g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 88g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 4963mg | Potassium: 3288mg | Fiber: 12g | Sugar: 36g | Vitamin A: 2882IU | Vitamin C: 149mg | Calcium: 336mg | Iron: 21mg
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