Best 7 Chicken Stir Fry With Snow Peas And Cashew Nuts Recipes

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Chicken stir fry with snow peas and cashew nuts is a quick and easy meal to prepare. It is a classic Chinese dish that is packed with flavor. The combination of tender chicken, crisp snow peas, crunchy cashew nuts, and flavorful sauce makes this dish a delicious and healthy choice. This dish can be easily customized to suit your own taste preferences, and can be prepared in under 30 minutes. In this article, we will provide you with a comprehensive guide on how to create the perfect chicken stir fry with snow peas and cashew nuts, ensuring that you have all the necessary ingredients, techniques, and tips to make this dish a success.

Check out the recipes below so you can choose the best recipe for yourself!

CASHEW CHICKEN



Cashew Chicken image

Chicken stir-fry with cashews and snow peas perfect for busy weeknights. It's so easy to make and tasty, there's no need for take-out!

Provided by Lalaine Manalo

Categories     Main Entree

Time 40m

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thigh or breast, sliced into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1/4 cup water
6 tablespoons soy sauce
1/4 cup oyster sauce
2 tablespoons Chinese cooking wine
1 tablespoon sugar
3 tablespoons canola oil
1/4 pound snow peas, ends trimmed
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1/2 cup cashews, toasted

Steps:

  • In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 20 minutes.
  • In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
  • In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 20 to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
  • Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for until lightly browned and fully cooked.
  • Add onions and garlic and continue to cook for about 1 to 2 minutes.
  • Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
  • Add cashews and snow peas. Continue to cook for about 1 to 2 minutes or until heated through.
  • Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.

Nutrition Facts : Calories 463 kcal, Carbohydrate 19 g, Protein 43 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 2399 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS



Chicken Stir Fry with Snow Peas and Cashew Nuts image

Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thigh pieces, sliced
1 tablespoon cornflour
1/3 cup dry sherry
1/3 cup chicken stock
1 tablespoon soy sauce
2 tablespoons oil
1 clove garlic, chopped
2 teaspoons ground ginger
3 small onions, quartered
snow peas, topped and tailed (a handful)
60 g unsalted cashews

Steps:

  • Mix together the cornflour, sherry, stock, and soy sauce.
  • Set aside.
  • Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
  • Add the chicken and stir fry until lightly brown.
  • Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
  • Add snow peas and cashew nuts and cook 1 minute more.
  • Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
  • Pile onto serving dish and serve with rice.

CASHEW CHICKEN WITH SNAP PEAS



Cashew Chicken with Snap Peas image

Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup long-grain white rice
1 pound skinless, boneless chicken breasts, diced
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 2 teaspoons low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons finely grated fresh ginger
2 cloves garlic, grated
2 tablespoons vegetable oil
8 ounces sugar snap peas, trimmed
1/2 cup roasted unsalted cashews

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
  • Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams

CHICKEN W/CASHEWS AND SNOW PEAS



Chicken W/Cashews and Snow Peas image

Having bought a new Wok recently (yeah another cooking gadget) I pulled out this Chinese cookbook, I love this recipe which comes from the book "The art of Wok cooking".

Provided by SueVM

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 boneless skinless chicken breasts, cut into 1-inch cubes
4 garlic cloves, peeled and minced
2 tablespoons soy sauce
1 tablespoon dry sherry
2 -3 tablespoons cornstarch (UK cornflour)
3 tablespoons hoisin sauce
2 tablespoons peanut oil
20 snow peas, ends and strings removed
1 cup sliced water chestnuts, drained
1 -1 1/2 cup hot chicken stock
1 pinch salt (or to taste)
1 cup raw unsalted cashews

Steps:

  • Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
  • Heat oil in uncovered wok until temps reach 375% degrees.
  • Add chicken mixture and stir fry for 3-5 minutes.
  • Add snow peas and water chestnuts stir fry for 1 minute.
  • Add chicken stock and salt, stir fry until slightly thickened.
  • Stir in cashews and cook for a few seconds.
  • Serve immediately over noodles or rice.

Nutrition Facts : Calories 413.1, Fat 23.7, SaturatedFat 4.2, Cholesterol 34.6, Sodium 977.1, Carbohydrate 26.4, Fiber 2.9, Sugar 6.9, Protein 22.6

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

CASHEW CHICKEN STIR-FRY RECIPE BY TASTY



Cashew Chicken Stir-Fry Recipe by Tasty image

Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice

Provided by Kahnita Wilkerson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
½ tablespoon ginger, minced
2 cloves garlic, minced
¾ lb chicken breast, cut into 1-inch (2 1/2 cm) pieces
salt, to taste
pepper, to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
4 cups broccoli floret
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
¾ cup raw cashew
½ cup water
brown rice, to serve

Steps:

  • In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  • In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  • Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  • Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  • Remove chicken and set aside in a separate bowl.
  • Add the broccoli and bell peppers, and cook for 2-3 minutes.
  • Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  • Remove from heat and serve over brown rice.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams

CHICKEN AND SNOW PEAS



Chicken and Snow Peas image

A simple,tasty, and quick version of a popular Chinese Style recipe.

Provided by REBECCAROD

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

Steps:

  • Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  • Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  • Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give your stir-fry the best flavor. If possible, buy organic ingredients to avoid pesticides and other chemicals.
  • Cut Vegetables Uniformly: Cut your vegetables into uniform pieces so that they cook evenly. This will also help them look more appealing in the dish.
  • Use a Wok or Large Pan: A wok or large pan will allow you to cook all of the ingredients quickly and evenly. If you don't have a wok, a large skillet will work just fine.
  • Heat the Wok or Pan Properly: Make sure your wok or pan is very hot before you add the oil. This will help prevent the food from sticking.
  • Add the Ingredients in Stages: Don't overcrowd the wok or pan. Add the ingredients in stages, starting with the vegetables that take the longest to cook. This will help ensure that everything cooks evenly.
  • Stir-Fry Constantly: Keep the ingredients moving in the wok or pan constantly. This will help prevent them from burning and will also help to distribute the flavors evenly.
  • Season to Taste: Once the stir-fry is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a splash of soy sauce for extra flavor.

Conclusion:

Chicken stir-fry with snow peas and cashew nuts is a delicious and healthy meal that can be prepared in just 30 minutes. It's a great way to use up leftover chicken and vegetables, and it's also a good source of protein, vitamins, and minerals. The tips above will help you make the best stir-fry possible. So next time you're looking for a quick and easy meal, give this recipe a try!

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