This cashew chicken stir-fry is jam-packed with delicious vegetables and makes a perfect one-pan meal that's quick and easy to prepare!
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
615 Calories
Recipe Instructions
Step 1
Sprinkle chicken pieces with Cajun seasoning.
Step 2
Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
Step 3
Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
Step 4
Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.
Step 5
Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
Ingredients
1 tablespoon cornstarch
3 stalks celery, chopped
2 green onions, chopped
1 ¼ cups chicken broth
2 tablespoons olive oil, divided
½ cup cashews
2 cups shredded cabbage
1 (8 ounce) can sliced bamboo shoots, drained
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 pinch paprika, or to taste (Optional)
4 teaspoons soy sauce, divided
25 sugar snap peas, chopped
10 small spears fresh asparagus, trimmed and cut into bite-size pieces
½ red bell pepper, cut into thin strips
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
