Cashew Chicken Stir Fry

Instead of ordering Chinese food takeout to satisfy your cravings…

Try this sweet & salty stir-fry dish!  In the past I have made this delicious variation which has been derived from various stir-fry recipes I have tried over the years.


  • 2 c brown rice, cooked
  • 1 red bell pepper, thin/medium strips
  • 1/2 c yellow onions, thin strips
  • 1/4 c green onions (scallions), minced
  • 1/2 c raw cashews, chopped
  • 2 celery stalks, minced
  • 1 pound chicken breast, chopped
  • OPTIONAL: 1/4 c pineapple, diced (I did not use it)
  • 1 tsp black pepper, ground
  • 1 tbsp olive oil
  • Olive oil spray (enough to coat skillet)
  • 1 tsp sesame oil, dark
  • OPTIONAL: Sea salt and/or extra minced green onions for a garnish


  1. Prepare and portion out ingredients (cook rice in usual fashion).
  2. Heat a large skillet over medium-high heat.  When the skillet is heated, coat with olive oil spray then add the chopped chicken breast.  Sear each side of the breast for about 1-2 minutes, then allow chicken to sit and cook on each side for about 3-5 minutes.  Remove the chicken from the pan and set aside.
  3. Using the same skillet, toss in all the vegetables, pineapple, and cashews, stir-fry the mixture over medium-high heat for about 3-5 minutes until crisp.
  4. Add the olive oil and sesame oil to the ingredients in the skillet.  Toss in the chicken and allow the flavors to mix (make sure the chicken is fully cooked – use a meat thermometer to check the internal temperature to obtain 165 degrees Fahrenheit or above).
  5. Using 4 plates, distribute the cooked brown rice evenly, then pour the cashew chicken mixture on top.
  6. If a garnish is desired, sprinkle some minced green onions on top of the stir-fry mixture.
  7. Now you’ve saved yourself from greasy Chinese food takeout!

Nutrient Content per Serving: 614 calories; 56 g carbohydrate; 45 g protein; 23 g fat; 77 mg vitamin-C; 408 mg vitamin-A; 122 mg sodium; 96 mg cholesterol; 57 mg calcium; & 4 g fiber

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