Cashew Chicken and Veggie Stir-Fry


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Cashew Chicken and Veggie Stir-Fry

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This quick dinner filled with chicken and fresh veggies can be on your table faster than picking up Asian takeout.

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Servings and Ingredients

Serves 4
½ c. Hy-Vee 33%-reduced-sodium chicken broth
⅓ c. hoisin sauce
1 ½ tsp. fresh ginger, grated
1 tsp. Hy-Vee cornstarch
½ tsp. sesame oil
⅛ tsp. Hy-Vee crushed red pepper, plus additional for garnish
12 oz. Hy-Vee Short Cuts stir-fry vegetable blend
1 (10-oz.) pkg. Hy-Vee Steam Quick frozen whole grain brown rice
2 tbsp. Hy-Vee canola oil, divided
1 (1-lbs.) pkg. Hy-Vee boneless skinless chicken breast tenders, cut into 3/4-inch pieces
1 c. Hy-Vee salted roasted cashews

Things To Grab

  • Small bowl
  • Wok or large skillet
  • Meat thermometer


  1. Combine broth, hoisin sauce, ginger, cornstarch, sesame oil, and 1/8 teaspoon crushed red pepper in a small bowl; set aside. If necessary, cut large stir-fry vegetables in half; set aside. Heat brown rice according to package directions; cover and keep warm.

  2. Heat 1 tablespoon canola oil in a wok or large skillet over medium-high heat. Stir-fry vegetables in hot oil for 2 to 3 minutes or until crisp-tender; remove from the wok. Add remaining 1 tablespoon canola oil to hot wok. Stir-fry chicken in hot oil for 4 to 5 minutes or until chicken is no longer pink (165 degrees).

  3. Return vegetables to the wok. Stir in cashews; push stir-fry to edge of wok. Stir broth mixture; add to center of wok. Cook and stir until thickened and bubbly. Stir to coat all ingredients with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice. Garnish with additional crushed red pepper, if desired.

Nutrition facts


590 Calories per serving

Amounts Per Serving

  • Total Fat: 28g
  • Cholesterol: 75mg
  • Sodium: 770mg
  • Total Carbohydrates: 52g
  • Protein: 34g

Daily Values

Iron 15%
Calcium 2%
Vitamin D 0%
Potassium 8%