---
title: Cashew Chicken Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cashew-chicken-stir-fry-5b9bd8deae08b529e730be22
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Soy
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 2200
source_chef: Recipe Development Team
nutrition:
  calories: 680
  protein: 34
  fat: 31
  saturated fat: 8
  carbohydrates: 70
  sugar: 13
  fiber: 4
  cholesterol: 130
  sodium: 910
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Stir%20Fry/cashew-chicken-stir-fry.avif"
---
Wash and dry all produce. Peel and finely grate @ginger{1%thumb}. Trim and discard root ends from @baby bok choy{2%unit}, then separate stalks. Peel @carrots{4%unit} and slice thinly on a diagonal. Pat @chicken breast strips{20%oz} dry with @paper towels{}, then place in a #medium bowl{}. Add @cornstarch{2%tbsp}, @salt{}, and @black pepper{}. Toss to coat.

Bring 1 cup water and a pinch of salt to a boil in a #small lidded pot{}. Once boiling, add @jasmine rice{1%cup} and stir. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, ~{15%minutes}. Remove from heat and let stand, covered, until meal is ready.

Heat @cashews{2%oz} in a #large pan{} over medium-high heat. Toast until golden, ~{5%minutes}. Transfer to a plate; wipe out pan. Add @sesame seeds{2%tbsp} to same pan and toast, stirring, until golden, ~{5%minutes}. Transfer to a separate plate; wipe out pan again.

Heat a large drizzle of @vegetable oil{2%tbsp} in same pan over medium-high heat. Add carrots and 2 TBSP water. Cook, tossing, for ~{3%minutes}. Add bok choy and cook, tossing, until just tender, ~{5%minutes}. (TIP: Add a splash more water to speed up cooking.) Season with salt and pepper and transfer to another dish. Wipe out pan and heat another drizzle of oil in it over medium-high heat.

Add chicken to same pan and cook, tossing occasionally, until no longer pink, ~{7%minutes}. Season with salt and pepper. Add to dish with veggies. Reduce heat under pan to medium low, then add @ginger{1%thumb} and @butter{2%tbsp} (use 1 TBSP). Cook until fragrant, ~{1%minute}. Stir in @soy sauce{4%tbsp}, @honey{1%oz}, ½ cup water, and @chicken stock concentrate{2%unit}. Bring to a boil, then lower heat and reduce to a simmer. Cook until thickened, ~{3%minutes}. Season with salt and pepper.

Add veggies, chicken, and half the cashews to same pan and toss to coat with sauce. Fluff rice with a fork, then stir in half the sesame seeds. Season with salt and pepper. Divide rice between plates with chicken stirfry to the side. Spoon any remaining sauce in pan over chicken. Sprinkle with remaining sesame seeds and cashews.