Cashew Chicken Stir-Fry
Swap out the rice for tender spinach in this quick and easy cashew chicken stir-fry recipe! Ready in about 20 minutes.
Jump to:
Why this recipe works
The Southern husband and I are trying to stay on the healthy and delicious road we try for every so often, 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 (yes, we gotta be us!)
And high on my list is this stir-fry recipe that swaps out the usual rice for a mound of tender spinach. 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.
(Not that I have anything against rice mind you. This coconut rice pilaf has my whole heart.)
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.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Heat some vegetable oil in a large deep skillet over medium high heat. Coat some 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. Yum!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
What to serve with this recipe
If you absolutely need rice with this recipe of course you should have it, and I love this Coconut Rice Pilaf for the extra flavor boost it brings. Or maybe you want to have this lovely Greek Grain Salad on the side? We love a glass of Lemonade Mint Iced Tea with this stir-fry supper, and for dessert? Let’s have this ridiculously easy Peach Crumble!
Other good and good for you chicken recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Cashew Chicken Stir-Fry
Swap out the rice for tender spinach in this quick and easy cashew chicken stir-fry recipe! Ready in about 20 minutes.
- 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
- Diet: Gluten Free
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! Yum!
Love this recipe! Always looking for a healthy alternative and this one was so easy! Thank you!
Thanks Abby! It’s always good to have a healthy recipe on hand in between all that bacon I keep eating. :)
What could I substitute for corn starch? I am allergic to corn products. Any comments will be appreciated. Thanks
Flour is a good substitute – I would double the amount since it is not as intense a thickening agent as cornstarch.
Thank you, I will give it a try
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!
Sounds like we have a lot in common – spinach, chicken and making dinner fast and easy! :)
I’m always looking for ways to get spinach in me since I’m super anemic. This looks simple and delicious!
Spinach is definitely a super food – we love it in our house for so many reasons!
Oh, yes! Definitely going to make this. Healthy and delicious – a glorious combination! Saved, Pinned, printed and passed on!
Thanks Jeanie (and thanks especially for the passing on!) :)