The Southern husband and I are trying to stay on the healthy and delicious road we were on last summer when the Southern daughter was around, eating good and good for you chicken and fish and eggs with lots of delectable veggies, and only a little detouring here and there for bowls of ramen noodles in cheese broth (don’t tell her!). And high on my list was figuring out a stir-fry recipe that didn’t call out for being poured over a nice big mound of rice. With this conglomeration of chicken and cashews in a scrumptious sauce poured over baby spinach, I am here to tell you that we didn’t miss the rice One Little Bit.
[clickToTweet tweet=”Swap out the rice for tender spinach in this quick and easy cashew chicken stir-fry recipe!” quote=”Swap out the rice for tender spinach in this quick and easy cashew chicken stir-fry recipe!”]The stir-fry starts with nice thin strips of chicken dusted in cornstarch (which is going to help the sauce later – cornstarch is MAGICAL!) and cooked up until they are golden and tender. Then they get to take a rest while you stir up some scallions, ginger and spinach until it is all wilted and delectable. Back in goes the spinach with some soy sauce and a generous handful of cashews.
The moisture from the spinach will mingle with the soy sauce and the pan drippings to make a lovely, light sauce. A couple of minutes later there you have it – a warm and wonderful dish of stir-fry that will make you forget that take-out menus even EXIST.
And not a single piece of rice anywhere to be found!
Cashew Chicken with Spinach
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 servings, can be increased as needed! 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
- 4 tablespoons vegetable oil
- 1/2 pound boneless chicken breast, sliced into thin strips
- 1 tablespoon cornstarch
- 3 scallions, cut into 2 inch pieces
- 1 tablespoon fresh ginger, minced
- 4–5 cups baby spinach
- 2 tablespoons soy sauce
- 1/2 cup cashews
Instructions
- Heat oil in a large deep skillet over medium high heat. Coat the chicken strips in cornstarch and cook them until golden, about 2 minutes per side. Remove and set aside.
- In that same skillet, add scallions and ginger and stir for about a minute until the scallions start to wilt. Add the spinach and toss with tongs until the spinach is thoroughly wilted and tender.
- Add the soy sauce and toss thoroughly. Add the chicken and cashews and toss again until everything is mixed together and nice and warm.
- Serve at once. Never think once about rice.
Gennaro says
What could I substitute for corn starch? I am allergic to corn products. Any comments will be appreciated. Thanks
Kate says
Flour is a good substitute – I would double the amount since it is not as intense a thickening agent as cornstarch.
Gennaro says
Thank you, I will give it a try
Princellar says
Two things I love, spinach and chicken…this has been put on my “have to make” list. And the best part it’s fast and easy!
Kate says
Sounds like we have a lot in common – spinach, chicken and making dinner fast and easy! :)
Chris says
I’m always looking for ways to get spinach in me since I’m super anemic. This looks simple and delicious!
Kate says
Spinach is definitely a super food – we love it in our house for so many reasons!
Jeanie says
Oh, yes! Definitely going to make this. Healthy and delicious – a glorious combination! Saved, Pinned, printed and passed on!
Kate says
Thanks Jeanie (and thanks especially for the passing on!) :)