Cashew Chicken

This quick and healthy stir fry is perfect for busy nights. Start to finish it takes just 30 minutes, including prep time. You can find unsalted cashews at many markets and health food stores. I often buy mine from a bulk foods shop here in Philadelphia.

Serves 4.

SODIUM CONTENT: 122.3 mg per serving


2 T. vegetable oil
1 lb. boneless, skinless chicken breasts, washed, dried and cut into chunks
5 cups fresh broccoli florets
1 c. thinly sliced carrot (about 2-3 carrots, peeled)
1 c. diced onion (1 medium onion)
1 T. minced fresh ginger
2 t. minced garlic (2 cloves)
1/2 c. unsalted cashews (whole or pieces)
3/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1 recipe Faux Soy Sauce (recipe below)
4 c. cooked rice (your choice)

FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute):
1/4 c. Grandma’s original unsulphered molasses
3 T. rice wine or white vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/4 t. ground white pepper


To make the faux soy sauce, combine ingredients in a small saucepan and heat over low, stirring until well combined. Set aside.

Heat oil in a large wok over medium-high. Add chicken and cook, stirring, 8 minutes. Add remaining ingredients EXCEPT rice and cook, stirring, another 8 minutes. Remove from heat. Serve immediately over cooked rice.

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