Chicken with Cashew Stir Fry

Typically, a Chinese meal consists of multiple dishes that comprise of a good balance of carbs, protein, fat, and vegetables.  But with today’s hectic over-stretched work schedules, not everyone has the time or energy to prepare a multi-course meal. With this recipe, the marriage of lean chicken, sweet carrots, refreshing cucumbers, and nutty cashews all combined into one dish not only delivers a good balance of necessary nutrients, it also saves you time and energy by not having to prepare multiple dishes.


Serves 4-6


1 1/2 pounds boneless chicken breast, diced
2 cloves fresh garlic, minced
    3 teaspoons fresh ginger juice (about 3-4 chunks of ginger)
2 scallions, diced
2 teaspoons corn starch
1/2 teaspoon salt
3 teaspoons teriyaki sauce
1 tablespoon water
1 1/2 tablespoons vegetable oil

2 English cucumbers, peeled and diced
3 carrots, peeled and diced
1/2 teaspoon salt
    1/4 cup low sodium chicken broth
1 cup salted, roasted cashews

  1. Prepare all the ingredients.
  2. Combine all the “meat” ingredients in a large bowl, except only use 1/2 tablespoon of vegetable oil.   
  3. Heat the remaining 1 tablespoon of vegetable oil in a large non-stick skillet.  Place chicken in the skillet and spread it out in one layer.  Cook chicken in high heat for 2-3 minutes, until edges of chicken turned “white”.   Using a spatula, flip chicken over and stir to loosen it up.  Cook for another 2-3 minutes, until meat is thoroughly cooked through.  Place chicken in a large serving plate and set it aside.  
  4. Do not wash the skillet. Add carrots, cucumbers, salt, and chicken broth to the same skillet.  Stir several times to evenly combine all the ingredients.  Cover lid and let it cook for 3-4 minutes.
  5. Add chicken and cashews. Stir to combine all the ingredients.  Remove from heat.  Serve with steamed white or brown rice.

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