Stir-Fried Chicken with Cashews and Snow Peas

Amy Herald


I do love a good stir-fry! This one has slivered almonds in the picture instead of cashews because somebody... (cough, Husband, cough) ate all my cashews when I wasn't looking! I also garnish this with a little sliced green onion when I have them!


☆☆☆☆☆ 0 votes

10 Min
10 Min


  • 1 lb
    boneless, skinless chicken thighs cut diagonally into bite-size pieces
  • 2 clove
    garlic, minced
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    dry sherry
  • 1 tsp
    hoisin sauce
  • 2 Tbsp
    cornstarch mixed with 2 tbsp water
  • 1 Tbsp
    peanut oil
  • 20
    snow peas
  • 1 can(s)
    sliced waterchesnuts, drained
  • 1/2 c
    chicken stock
  • 1/2 tsp
  • 1/2 c

How to Make Stir-Fried Chicken with Cashews and Snow Peas


  1. Marinate chicken 15 minutes in mixture of next 4 ingredients.
  2. Heat oil in uncovered wok at 375 degrees.
  3. Add chicken mixture; stir-fry 3 minutes. Add snow peas and waterchesnuts; Stir-fry 3 minutes. Add snow peas and waterchesnuts; stir-fry 30 seconds.
  4. Add stock and salt and cornstarch mixture; Stir-fry until slightly thickened. Stir in cashews. Serve immediately over cooked rice

Printable Recipe Card

About Stir-Fried Chicken with Cashews and Snow Peas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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