Chicken and Cashew Stirfry

Yield: 6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)
Source: Cooking Light March 2000
Amy's Comments: Great stirfry. Nothing you haven't seen before, but great. The sauce was a little sweet and a little spicy. I will definitely make this again. Next time I might add some water chestnuts and more veggies too (more of what is already there) for bulk.
Comments from a CA Kitchen: This was fun. I had from the farmer's market baby bok choys and flowering stalks of Chinese brocolli. Those in quantity, plus carrots and water chestnuts became the main veggies. I also had a fresh pineapple. I halved the amount of chicken, eliminated most of the oil. I shared the whole thing 3-ways and had a big hearty healthy 7 point lunch! (Did not serve with rice.) Will definitely make again.


1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice


  1. Combine first 7 ingredients in a small bowl; set aside.
  2. Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
  3. Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.


H.U: 9.5 per serving
CALORIES 474 (22% from fat); FAT 11.8g (satfat 2.4g, monofat 4.5g, polyfat 3.8g); PROTEIN 22.5g; CARBOHYDRATE 68.5g; FIBER 3.8g; CHOLESTEROL 60mg; IRON 4.3mg; SODIUM 553mg; CALCIUM 67mg;

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