Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry


Chicken and vegetable stir-fry smothered in a sweet and spicy almond butter soy sauce and served with crunchy cashews. Enjoy with rice noodles or over a bed of rice.

Cashew Chicken Stir-Fry

Ingredients                        Makes: 4 servings                        Time: 1 hour
4 cups of prepared rice ~or~ rice noodles  *see recipe links below
2 Tbsp coconut oil ~or~ avocado oil ~or~ extra-virgin olive oil  (for cooking)
1/4 cup unsalted roasted cashews
2 chicken breasts, cut into 1 1/2-inch pieces
A few shakes of sea salt
A couple dashes of black pepper
2 scallions, diced ~or~ 1 sweet onion, diced
3 garlic cloves, minced
1/2 bell pepper, diced
2 to 3 jalapeño peppers, minced
1 tsp ginger root, minced
1 cup broccoli, cut into small florets
~Stir-fry Sauce~
1 Tbsp almond butter
1 Tbsp honey
1 Tbsp purified water
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
1/4 tsp sesame seed oil

Prepare noodles or rice. Prepare either rice noodles or rice ahead of time. Follow the instructions on the packaging for best cooking method or see recipe links below.

Prepare chicken. Cut up chicken into 1 1/2-inch pieces and put in a medium bowl. Sprinkle chicken with salt and pepper and toss to coat evenly, then set aside.

Prepare vegetables. Cut the broccoli into small florets, dice the onion and bell pepper, then mince the garlic, ginger and jalapeño pepper and put all together in a bowl.

Prepare stir-fry sauce. In another small bowl mix together the almond butter and the honey, then add the water, the balsamic vinegar, the soy sauce and the sesame seed oil and combine.

Cook chicken. In a large nonstick skillet, heat 1 tablespoon of the cooking oil over medium-high heat (5 to 6 on electric stove). When the pan is hot, add the chicken to the skillet and cook for 2 minutes then flip and cook the chicken on the other side for a couple more minutes. The chicken should have a lightly browned jacket but not fully cooked in the center. Remove chicken from heat and cover to keep warm. The internal heat will continue to cook the chicken without overcooking it, keeping it moist.

Stir-fry vegetables. In a wok over medium-high heat (5 to 6 on electric stove), add one tablespoon of oil. Add the cut vegetables and stir-fry for about 4 to 5 minutes or until broccoli is bright green and tender crisp. Add the chicken, cashews and the soy sauce mixture to the vegetable mixture and toss together to combine. Cook for another 1 to 2 minutes or until chicken is cooked through, then remove from heat.

Serve. Serve immediately over prepared rice noodles or rice and enjoy.

Recipe shared by: J. Marshall

*Try our Simple Seasoned White Rice recipe here!
*Try our Simple Rice Noodles recipe here!

Nutritional Information

*This recipe is an excellent source for the essential nutrients: Vitamin C, Vitamin K, Folate, Phosphorus and Protein.

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