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Chicken Cashew Stir-Fry

Chicken Cashew Stir-Fry
When you need a delicious dinner in 30 minutes or less, this chicken cashew stir-fry packs in tons of flavor! It's a great way to enjoy lean chicken and healthy veggies.
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

  • 1 pound boneless skinless chicken breasts, (cut into crosswise strips)
  • 4 tablespoons low-sodium tamari or soy sauce, (divided)
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons raw cashews
  • 2 tablespoons olive oil, (divided)
  • 5 garlic cloves, (minced)
  • tablespoons fresh ginger, (minced)
  • 2 medium carrots, (cut diagonally into thin strips)
  • 1 large red bell pepper, (cut into thin strips)
  • 4 scallions, (sliced, divided)
  • ½ cup orange juice

Instructions

  • In a medium bowl, combine the chicken strips, 2 tablespoons of tamari, and red pepper flakes. Set aside.
  • In a small dry non-stick skillet, toast the cashews for 3 or 4 minutes, stirring often, until they’re lightly browned. Remove from heat and allow to cool.
  • Heat 1 tablespoon of olive oil in a wok over medium-high heat. Once hot, add the garlic and ginger, then stir-fry for a minute or so until fragrant.
  • Add the chicken, tamari, and red pepper flake mixture and stir-fry for 3 to 4 minutes until the chicken is no longer pink. Transfer the contents of the wok to a plate or bowl and set aside.
  • Add the remaining tablespoon of olive oil to the wok.
  • Add the carrots and stir-fry for about a minute, then add the red bell pepper and stir-fry for another 3 minutes or so until the vegetables have softened but are still crisp. Add half of scallions and cook for another 2 minutes.
  • Return the chicken with its other ingredients to the wok.
  • Combine the orange juice and the remaining 2 tablespoons of tamari in a small bowl, then add to the wok.
  • Increase the heat and bring everything to a boil, stirring often. Let the contents boil for 30 seconds, then remove the wok from heat.
  • Garnish with the remaining scallions and cashews.

Notes

This recipe is for 4 servings.
To save prep time, you can buy pre-cut fresh or frozen mixed vegetables, jarred minced garlic, jarred chopped ginger, and/or pre-roasted cashews.
The chicken can be marinated in advance to reduce prep time and allow it to develop a deeper flavor.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Chicken Cashew Stir-Fry
Amount per Serving
Calories
304
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
10
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
65
mg
22
%
Sodium
 
634
mg
26
%
Potassium
 
0
mg
0
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
12
%
Sugar
 
7
g
8
%
Protein
 
30
g
60
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
13
g
* Percent Daily Values are based on a 2000 calorie diet.