Spicy Lemon Chicken Stir-Fry with Cashews

This dish is a study in contrasts: the tangy, sweet and spicy sauce is a lovely counterpoint to the mild, tender chicken.

Slideshow: Amazing Chicken Recipes

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 teaspoon minced fresh ginger
  • 1 large garlic clove, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons dry Vermouth or dry sherry
  • 2 tablespoons chicken stock or canned low-sodium broth
  • 1 1/2 tablespoons sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/8 teaspoon crushed red pepper
  • Pinch of cayenne pepper
  • 1 1/2 teaspoons cornstarch dissolved in 2 tablespoons cold water
stir fry
  • 1 pound skinless, boneless chicken breasts
  • 1 1/2 tablespoons cornstarch
  • Scant 1/2 cup unsalted dry-roasted cashews (2 ounces)
  • 1 tablespoon peanut oil
  • 2 1/2 teaspoons Asian sesame oil
  • 1/2 teaspoon Asian chili oil
  • 2 medium bell peppers, preferably 1 red and 1 yellow, cut into 1-inch pieces
  • 7 ounces snow peas or sugar snap peas, halved diagonally
  • 2 cups finely shredded iceberg lettuce

How to make this recipe

  1. Combine all of the sauce ingredients except the dissolved cornstarch in a small bowl; then stir in the dissolved cornstarch.

  2. Slice the chicken across the grain into 1/4 -inch strips. Transfer to a bowl and toss with the cornstarch.

  3. Heat a large wok. Add the cashews and toss over high heat until they begin to brown, about 15 seconds; transfer the nuts to a medium bowl.

  4. Heat the peanut oil and 1 teaspoon of the sesame oil in the wok. Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes. Add the chicken to the cashews in the bowl.

  5. Heat the remaining 1 1/2 teaspoons of sesame oil and the chili oil in the wok. Add the bell peppers and stir-fry over high heat for 30 seconds. Add the snow peas and stir-fry until all the vegetables are crisp-tender, about 2 minutes. Return the chicken and nuts to the wok. Stir the sauce, then add it to the wok and stir-fry until the sauce is clear, about 2 minutes. Spread the lettuce on a platter, spoon the stir-fry on top and serve at once.


One Serving Calories 364 kcal, Total Fat 15 gm, Saturated Fat 2.8 gm

Serve With

Steamed white rice.

Suggested Pairing

A crisp, herby California Sauvignon Blanc.

Contributed By Published January 1998

504388 recipes/spicy-lemon-chicken-stir-fry-with-cashews 2013-12-06T23:51:00+00:00 Susan G. Purdy stir-frying|asian|chinese|4|fast|healthy|weeknight-dinner january-1998,Susan Purdy,lemon chicken stir fry,chicken and cashews,chinese food,chicken recipe recipes,spicy-lemon-chicken-stir-fry-with-cashews 504388

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5