Chinese Chicken Stir Fry

Stir-fried with chicken
Multi-bits/Photodisc/Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4-6 Portions (4-6 Servings)
Ratings (32)

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.

What You'll Need

  • For the Sauce: 
  • 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

How to Make It

  1. To prepare the sauce, combine the ingredients in a bowl and set aside.
  2. 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.
  3. 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.
  4. Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes. Add cooked chicken, cashews, and stir fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
  1. Add the cornstarch and water mixture, stirring to thicken. Remove from the heat.
  2.  Serve with white rice.
Nutritional Guidelines (per serving)
926 Calories
27g Fat
125g Carbs
45g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)