Asian, Chicken, The Weekly Menus and Recipes

Recipe 2.4: Chicken Cashew Stir-Fry

Print Friendly, PDF & Email

Recipe 2.4:  Chicken Cashew Stir-fry

Adapted from Martha Stewart Living

Forget about Chinese take-out!  With this dish in your repertoire you’ll never need to leave your house when the Chinese food craving strikes.  The toasted cashews and green onions make this dish really vibrant and full of flavor.


1 lb. boneless, skinless chicken breast, cut into 1-inch pieces

1 tbs. cornstarch

Salt and pepper

2 tbs. vegetable oil

6 garlic cloves, minced

8 green onions, cut into 1-inch pieces

2 tbs. rice vinegar

4 tbs. hoisin sauce

¾ cup of raw cashews

2 cups cooked brown rice


Cook rice according to directions on package.

Preheat oven to 350 degrees.  Spread cashews on a baking sheet and toast until golden and fragrant, about 10 minutes (keep a close eye on them so they do not burn!).

In a medium bowl, toss the chicken with the cornstarch to coat.  Season with 1 tsp. salt and ½ tsp. pepper.

In a large skillet, heat oil over medium heat.  Add garlic and chicken.  Cook, stirring often, 5-8 minutes.  Add the white parts of the green onion.  Add vinegar; cook until evaporated, about 30 seconds.  Add hoisin sauce and ¼ cup water.  Cook until chicken is cooked through, about 1 minute.  Remove from heat and stir in remaining green onions and toasted cashews.  Serve immediately with brown rice.