Photo of Stir-Fried Chicken with Cashews & Vegetables by WW

Stir-Fried Chicken with Cashews & Vegetables

4 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
This one moves fast! Have your veggies prepped and ready to go; they’re all added to the skillet at the same time. Serve with quick-cooking noodles or rice. Toasted sesame oil is prone to going rancid quickly. Keep it fresh by storing it in the refrigerator.


No-salt-added chicken stock

½ cup(s)

Low sodium soy sauce

2 tbsp(s)


2 tsp(s)

Toasted sesame oil

1 tsp(s)

Kosher salt

½ tsp(s)

Canola oil

1½ tbsp(s), divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-size pieces

Uncooked scallion(s)

cup(s), sliced

Snow peas

6 oz, halved on an angle

Garlic clove(s)

4 clove(s), large, finely chopped

Sweet red pepper(s)

1 medium, thinly sliced

Yellow pepper(s)

1 medium, thinly sliced

Unsalted dry-roasted cashews

¼ cup(s), chopped


  1. In a small bowl, whisk together the stock, soy sauce, cornstarch, sesame oil, and salt; set aside.
  2. Heat 1½ tsp canola oil in a wok or large nonstick skillet over medium-high. Add the chicken; stir-fry until lightly browned and just done, 4 to 5 minutes. Remove the chicken from the pan.
  3. Heat the remaining 1 tbsp oil in the wok over medium-high. Add the scallions, snow peas, garlic, and bell peppers; stir-fry until crisp-tender, about 3 minutes. Return the chicken to the pan. Whisk the sauce and add to the chicken; cook until the sauce thickens, stirring often, about 2 minutes. Top with the nuts.
  4. Serving size: about 1½ cups