Chicken W Cashews and Snow Peas
Get ready to elevate your weeknight dinner with this vibrant and flavorful Chicken with Cashews and Snow Peas recipe! Packed with tender strips of marinated chicken breast, crisp snow peas, and sweet red bell pepper, this dish balances textures and tastes beautifully. A rich, silky stir-fry sauce made with soy sauce, oyster sauce, and a hint of sesame oil ties everything together, while roasted, unsalted cashews add an irresistible crunch. Ready in just 30 minutes, it’s a quick and healthy option that satisfies cravings for a homemade takeout-style meal. Serve it over steamed rice or noodles for a delicious, restaurant-quality dish that will impress your family and guests alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 100 grams Cashews (unsalted, roasted)
- 150 grams Snow peas
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Red bell pepper
- 3 tablespoons Water
- 0.25 teaspoon White pepper
Instructions
Cut the chicken breast into thin bite-sized strips.
In a bowl, combine the chicken strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat and set aside for 10 minutes to marinate.
Thinly slice the red bell pepper. Mince the garlic and grate the ginger. Set these aside along with the snow peas and cashews.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, water, white pepper, and 1 tablespoon of cornstarch to create the stir-fry sauce. Whisk until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the garlic and ginger, cooking for about 30 seconds until fragrant.
Add the red bell peppers and snow peas to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet along with the cashews. Pour the prepared stir-fry sauce over everything and stir well to coat.
Cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.7 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
