Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This cashew chicken stir-fry combines lean chicken breast, broccoli and snow peas with a lightly thickened ginger sauce. Brown rice completes four measured dinners, with a modest cashew portion included in the nutrition estimate.
Prepare the sauce and cut ingredients before heating the wok. Cook chicken in shallow batches, then give the broccoli a short covered steam so its stems soften without overcooking the snow peas.
The timing begins with safely cooked rice. The measured honey and cashews contribute sugar and fat, so this recipe does not claim to be sugar-free or low-fat. Soy sauce labels can change sodium substantially.
Why Readers May Like It
- 1Measured portions, staged stir-frying and clear doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving meal with practical cooking cues.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. Cooking water is listed for preparation, and drained water is not included.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw boneless skinless chicken breast, thin strips | about 1 lb 5 oz | 600 g | 720 kcal | 135 g | 0 g | 15.7 g |
| Broccoli florets and peeled tender stems | about 5 cups | 400 g | 136 kcal | 11.3 g | 26.6 g | 1.5 g |
| Snow peas, trimmed | about 3 cups | 200 g | 84 kcal | 5.6 g | 15.1 g | 0.4 g |
| Dry-roasted unsalted cashews | about 1/3 cup | 50 g | 287 kcal | 7.7 g | 16.3 g | 23.2 g |
| Brown rice, already cooked and safely chilled | about 3 cups | 600 g | 738 kcal | 16.4 g | 153.5 g | 5.8 g |
| Olive oil | 1 1/2 tablespoons | 21 g | 186 kcal | 0 g | 0 g | 21 g |
| Reduced-sodium soy sauce | 2 tablespoons | 30 g | 17 kcal | 2.7 g | 1.7 g | 0.1 g |
| Plain unsweetened rice vinegar | 1 tablespoon plus 1 teaspoon | 20 g | 4 kcal | 0 g | 0.2 g | 0 g |
| Honey | about 2 teaspoons | 15 g | 46 kcal | 0 g | 12.4 g | 0 g |
| Cornstarch | about 1 tablespoon | 8 g | 30 kcal | 0 g | 7.3 g | 0 g |
| Garlic, minced | 3 cloves | 12 g | 18 kcal | 0.8 g | 4 g | 0.1 g |
| Fresh ginger, minced | about 1 1/2 tablespoons | 15 g | 12 kcal | 0.3 g | 2.7 g | 0.1 g |
| Water for sauce and steaming | 1/2 cup | 120 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 2278 kcal | 179.8 g | 239.8 g | 67.9 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Cooking-water losses affect finished weight, not the fixed four-serving calculation.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate I earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Digital kitchen scale (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Mixing bowls (paid link)
- Whisk (paid link)
- Large wok or deep skillet (paid link)
- Kitchen tongs (paid link)
- Instant-read food thermometer (paid link)
- Microwave-safe food containers (paid link)
Before You Start
Prepare the sauce and cut ingredients before heating the wok. Cook chicken in shallow batches, then give the broccoli a short covered steam so its stems soften without overcooking the snow peas.
Allow about 40 minutes. Components can overlap; use the doneness cues rather than the clock alone. Keep surfaces and utensils clean. Prepare sauce and cut ingredients before heating the pan. Where cooked rice is listed, cooking it from dry grains takes additional time.
Prepare every component before heating
15 minutesMeasure chicken, cooked rice, vegetables and cashews with a digital kitchen scale (paid link). Cut chicken into similar thin strips on a separate board. Trim snow peas and cut broccoli stems thin enough to cook with the florets.
Mix the measured ginger sauce
3 minutesWhisk soy sauce, vinegar, honey, cornstarch and 80 g water in a bowl until smooth. Keep garlic and ginger separate for cooking. Stir the sauce again just before adding it because starch settles.
Cook chicken in two shallow batches
7–10 minutesHeat 14 g oil in a large large wok or deep skillet (paid link) or deep skillet over medium-high heat, without letting it smoke. Cook chicken in two batches, turning until cooked through. Transfer only cooked pieces to a clean plate.
Check poultry doneness
2 minutesCheck the thickest strips from each batch with a instant-read food thermometer (paid link); chicken must reach 165°F / 74°C. Return any underdone pieces to the pan before placing them with safely cooked chicken.
Stir-fry and briefly steam vegetables
5–7 minutesAdd remaining 7 g oil and broccoli. Stir-fry for 2 minutes, add 40 g water and cover briefly until stems begin to soften. Add snow peas, garlic and ginger and stir until the vegetables are tender-crisp.
Reheat the rice while vegetables cook
3–6 minutesUse a suitable microwave-safe food containers (paid link) for the cooked rice. Reheat the listed cooked rice in a microwave-safe container with a small splash of water, covered with an appropriate vent. Stir midway and check 165°F / 74°C throughout, following appliance instructions. Keep hot for prompt serving. Never use rice left at room temperature beyond safe limits.
Combine the sauce and cashews
2–3 minutesReturn safely cooked chicken and its juices. Stir the sauce, pour it in and toss gently until it bubbles and lightly coats the ingredients. Fold in cashews and heat through.
Serve the whole measured batch
2 minutesDivide rice, chicken, vegetables, cashews and all sauce into four equal servings. Use clean utensils and serve promptly.
How to Know It Is Ready
Chicken reaches 165°F / 74°C; reheated rice reaches 165°F / 74°C.
Tender-crisp vegetables, cooked chicken and a light coating of sauce.
One quarter of every ingredient, including rice and cashews.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 44.9 g protein per serving.
- Vegetables and the listed grain or legume portions make this a full meal, rather than a protein-only snack.
Things to Consider
- Contains cashews, soy and wheat from the reference soy sauce. Check packaged labels.
- Honey contributes added sugar; reduced-sodium soy sauce does not make the whole meal low-sodium.
Who May Enjoy This Recipe?
Stir-Fry meal planning
People looking for a practical meal with a measured grain, protein or legume component.
Home cooking
The timing begins with safely cooked rice. The measured honey and cashews contribute sugar and fat, so this recipe does not claim to be sugar-free or low-fat. Soy sauce labels can change sodium substantially.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest. Recalculate nutrition for the portion you actually eat rather than labeling an unchanged serving low-calorie.
Larger appetite
Add vegetables or another suitable accompaniment, and include those ingredients in the meal calculation.
Protein adjustments
If changing raw boneless skinless chicken breast, thin strips, check its product label and recalculate. A larger amount may also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use sugar snap peas at the same trimmed weight, adjusting cooking time for thicker pods.
- Use raw turkey breast at the same weight, cooking to 165°F / 74°C and recalculating nutrition.
Allergen Information
Contains cashews, soy and wheat from the reference soy sauce. Check packaged labels.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when the surroundings exceed 90°F (32°C). Use shallow containers and a refrigerator at 40°F (4°C) or colder. Use cooked leftovers within 3–4 days; reheat hot leftovers to 165°F (74°C). Keep clean ready-to-eat sauces separate when that helps preserve texture.
Keeping This Stir-Fry
For the best texture, keep rice and stir-fry in separate shallow portions. Cashews soften after refrigeration; store their measured shares separately if preparing the components ahead.
Reheating the Meal
Use refrigerated leftovers within 3–4 days under safe handling. Reheat rice and chicken mixture to 165°F / 74°C, stirring for even heat. Add a splash of water to loosen thickened sauce; vegetables will soften further.
Where cooked rice is listed, the preparation and cooking times assume safely cooked rice is already available. Cooking rice from dry grains takes additional time and different starting quantities.
Frequently Asked Questions
Yes, but toast them separately until lightly golden before using and recalculate from their label or food record. The listed reference is dry-roasted unsalted cashews.
Only if your pan holds it in a shallow uncrowded layer. The four-serving batch usually benefits from two batches so the meat cooks evenly rather than sitting in released liquid.
The listed ingredients provide an estimated 44.9 g protein per one quarter of the batch. Brands and portions can change this value.
Use the 2× or 3× control for gram quantities and serving count. Keep the per-serving estimate as a base guide; use larger cookware or batches and check doneness rather than multiplying the cooking time.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use the labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate I earn from qualifying purchases. The links below are paid affiliate links.
These are the tools used in the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Digital kitchen scale
Weigh the gram quantities used in the ingredient calculation.
Compare on Amazon →Paid link · opens in a new tabChef’s knife
Cut the recipe ingredients into the specified sizes.
Compare on Amazon →Paid link · opens in a new tabCutting board
Use a clean preparation surface and separate raw meat from ready-to-eat food.
Compare on Amazon →Paid link · opens in a new tabMixing bowls
Keep wet mixtures, coatings or fillings organized during preparation.
Compare on Amazon →Paid link · opens in a new tabWhisk
Mix the batter, eggs or sauce until evenly combined.
Compare on Amazon →Paid link · opens in a new tabLarge wok or deep skillet
Use a wide stable pan compatible with your stove. Cook ingredients in shallow batches and keep handles clear of the edge; a lid supports brief vegetable steaming.
Compare on Amazon →Paid link · opens in a new tabKitchen tongs
Turn strips or gently lift noodles. Clean utensils after contact with raw meat before handling cooked food.
Compare on Amazon →Paid link · opens in a new tabInstant-read food thermometer
Check stated safe temperatures, inserting sideways into thin meat where needed. Clean the probe between raw and cooked checks.
Compare on Amazon →Paid link · opens in a new tabMicrowave-safe food containers
Use shallow food containers and a vented microwave-safe cover for the rice; check the exact heating and storage instructions. A storage lid is not automatically microwave-safe.
Compare on Amazon →Paid link · opens in a new tab
