Chinese Chicken Stir-Fry

Ultimate chicken stir fry

The Spruce 

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4-6 Portions (4-6 Servings)
Nutritional Guidelines (per serving)
926 Calories
27g Fat
125g Carbs
45g Protein
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Nutrition Facts
Servings: 4-6 Portions (4-6 Servings)
Amount per serving
Calories 926
% Daily Value*
Total Fat 27g 34%
Saturated Fat 6g 32%
Cholesterol 95mg 32%
Sodium 804mg 35%
Total Carbohydrate 125g 45%
Dietary Fiber 6g 22%
Protein 45g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this stir fry recipe that also works well with beef. Feel free to substitute the chili oil for sesame oil if you're looking for a less spicy flavor.

Ingredients

  • 1 teaspoon chili oil
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 3 spring onions (washed, white parts sliced very thin and green sections reserved)
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • 3/4 cup unsalted cashews
  • 2 tablespoons peanut oil (for stir frying, as needed)
  • 1 1/2 pounds chicken breast (cut into 1 to 2-inch pieces)
  • 1 pound mushrooms (stems removed, cut into large pieces)
  • 1 cup carrots (sliced into 2- to 3-inch strips)
  • 1 can whole water chestnuts
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps to Make It

  1. Gather the ingredients.

    Ultimate chicken stir fry
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  2. To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce and water in a bowl and set aside.

    Combine liquid ingredients
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  3. In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.

    Cashews in wok
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  4. Heat the 2 tablespoons oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put on a plate.

    Heat oil in wok with chicken
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  5. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.

    Stir fry carrots
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  6. Add cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.

    Add all ingredients to wok
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  7. Add the cornstarch and water mixture, stirring to thicken. Remove from the heat.

    Add cornstarch and water mixture
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  8.  Serve with white rice.