Chicken & Cashew Stir-Fry That’s Tasty and Easy to Make


Do you like to stir-fry at home? Is this easy and healthy method of cooking in your weeknight repertoire? If not, it should be. A simple, but delicious, chicken stir-fry takes only a little effort to prepare and even less time on the stove. However, maybe a stir-fry intimidates you. Are you unsure as to whether you need special equipment or a high-powered stove? Well, if you are, the answer is no. You don’t need anything special to make a stir-fry at home. In fact, it’s one of the most home-cook friendly techniques that you’ll come across.

What is a Stir-Fry?

A stir-fry is a simple dish of meat or vegetables (often both) that is quickly cooked in a wok over a high heat. At home, this cooking method does not include any frenzied flipping technique or pyrotechnics, regardless of what you may often observe in restaurants or on the television. In fact, good homemade stir-fries are not stirred constantly. They’re carried out methodically and calmly by letting the food cook on the bottom and sides of a well-heated wok, then turning it over to help help finish the cooking.

How to Make a Chicken and Cashew Stir-Fry (Serves Four)



• 1 pound boneless, skinless chicken breasts or thighs, cut into 1/4-inch-thick bite-sized slices


• 1 cup sugar snap peas, strings removed
• 1 cup cubed red bell pepper
• 1/2 cup whole roasted cashews


• 2 tablespoons minced ginger
• 1/4 teaspoon red pepper flakes


• 1 tablespoon minced garlic
• 1 1/2 teaspoons cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon rice wine or dry sherry
• 1/2 teaspoon salt

Stir-fry sauce

• 1/4 cup chicken broth
• 2 tablespoons rice wine or dry sherry
• 1 teaspoon soy sauce

To cook

• 2 tablespoons grapeseed, canola, or peanut or vegetable oil
• 1/4 teaspoon salt


• 14-inch flat-bottomed carbon steel wok, or 12-inch stainless steel sauté pan
• Wok spatula, fish spatula, or another spatula with a thin metal blade


1. Prepare the ingredients: It’s very important that all the ingredients are cut as directed in the ingredient list above and are ready to go before you put the wok on the stove. The most important part of making a good stir-fry is cutting each ingredient to a uniform size. Cut the veggies and set them aside in a bowl. Cut the aromatics as directed above and set them aside as well.

2. Marinate the chicken: Add the chicken, garlic, cornstarch, 1 teaspoon of soy sauce, 1 teaspoon of rice wine or dry sherry, and ½ a teaspoon of salt to a medium bowl. Stir so that the chicken is coated evenly and you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. This extra oil will prevent the chicken from sticking to the pan and burning.

3. Make the stir fry sauce: In a small bowl, whisk ¼ cup of chicken broth, 2 tablespoons of rice wine or dry sherry, and 1 teaspoon of soy sauce.

4. Prepare your wok space: Set the bowls of chicken, vegetables and cashews, aromatics, and sauce near your stove. Also, place a small bowl of water next to the stove.

5. Heat the wok: Turn on the stove burner as high as it can go and set the wok on top. To determine whether the wok is hot enough, flick some droplets of water into the pan. As soon as a bead of water evaporates within 1-2 seconds of contact, the wok is ready for stir-frying.

6. Pull the wok off the heat and swirl in the oil: Take the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it around so that the oil coats the bottom and sides (If the oil starts to smoke wildly on contact with the wok, the wok is too hot. Place the wok aside for a few minutes so that it cools down. When it has cooled, remove the oil with some paper towels, wash the wok, and start again.)


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