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.
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!
- 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
- 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!