Cashew Chicken Stir-Fry

with Vegetables & Quinoa

30 MIN

2 Servings

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From the Test Kitchen

This vibrant stir-fry brings together tender chicken, crunchy cashews, and crisp vegetables with a sweet and spicy sauce made from hoisin, sambal oelek, and more. It's all served over a bed of hearty quinoa to catch all of the saucy bites.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
2 Scallions
6 oz Carrots
3 Tbsps Roasted Cashews
1 Red, Yellow, Or Orange Bell Pepper
2 cloves Garlic
1 Tbsp Sambal Oelek
1 Tbsp Soy Sauce
2 Tbsps Hoisin Sauce
1 Tbsp Sesame Oil
2 Tbsps Rice Vinegar
1 Tbsp Mirin (Salted Cooking Wine)
½ cup Tricolor Quinoa

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the mirin; stir to combine. Cover to keep warm.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. In a bowl, combine the hoisin sauce, half the vinegar (you will have extra), half the soy sauce, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

3 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the stir-fry

Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

5 Finish & serve your dish

Add the cooked chicken, chopped cashews, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked quinoa topped with the finished stir-fry. Garnish with the sliced green tops of the scallions. Enjoy!