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Stir-Fried Chicken with Cashews

A play on a Chinese restaurant staple, this stir-fry features chicken and cashews in a sweet-and-sour sauce for a dinner that’s definitely better (and faster!) than takeout.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
660 calories per serving


> 1 lb boneless, skinless chicken thighs
> 1 tbsp canola oil
> 1 bunch green onions
> 1/4 cup reduced-sodium soy sauce
> 1/4 cup rice vinegar
> 2 tbsp packed brown sugar
> 8 oz frozen broccoli florets, thawed
> 2 cups shredded cabbage for slaw
> 1 cup roasted unsalted cashews
> 1 (15.9 oz) pkg Nature's Promise Precooked Whole Grain Brown Rice


Cut the chicken into ½-inch chunks. In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken. Season with salt and pepper. Cook 3 min., stirring often.
Meanwhile, slice the green onions. In a small bowl, stir together the soy sauce, vinegar, and brown sugar until sugar dissolves.
To skillet, add the broccoli, cabbage, and green onions. Cook 5 min., stirring often. Add the soy sauce mixture and cashews. Cook another 2 min., until vegetables are tender and chicken is cooked through.
While vegetables cook, heat the rice according to package directions. Serve stir-fry with rice.

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