Stir-fry chicken with cashews

Total Time
21 min
15 min
6 min
The spice blend in this stir-fry, using star anise and fennel seeds, gives the dish licorice-like flavor. If this isn’t your favorite taste, you can leave these out and the dish will still be delicious.


soy sauce

2 Tbsp

rice cooking wine

1 Tbsp

cider vinegar

1 Tbsp

packed brown sugar

2 tsp

peanut oil

4 tsp

garlic clove(s)

3 medium clove(s), crushed

ginger root

1 Tbsp, grated, peeled


2 tsp, Szechuan variety, crushed

fennel seed

1 tsp, crushed

star anise

1 item(s)

uncooked boneless skinless chicken breast

1 pound(s), cut into 1/2-inch cubes

table salt

¼ tsp

orange bell pepper

1 large, sliced

uncooked red onion(s)

1 medium, sliced


¼ cup(s), chopped

unsalted dry-roasted cashews

¼ cup(s)


  1. 1 Stir together soy sauce, rice wine, vinegar, and brown sugar in small bowl.
  2. 2 Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 2 teaspoons oil and swirl to coat pan. Add garlic, ginger, peppercorns, fennel seeds, and star anise and stir-fry until fragrant, about 15 seconds. Add chicken in one layer, sprinkle with salt, and cook, without stirring, 1 minute. Then stir-fry until chicken is no longer pink, 1–2 minutes. Transfer chicken mixture to bowl.
  3. 3 Heat remaining 2 teaspoons oil in pan. Add bell pepper and onion and stir-fry until vegetables are crisp-tender, 1–2 minutes. Add chicken and soy sauce mixtures. Cook, stirring often, until chicken is heated through, about 1 minute. Sprinkle with cilantro and cashews. Remove garlic and star anise before serving.
  4. Serving size: 1 cup


Szechuan peppercorns aren't technically peppers but dried fruit husks from a Chinese prickly ash tree. These tiny husks have a light citrusy flavor and piney aroma. If you don’t like Szechuan peppercorns, substitute 1 teaspoon crushed coriander seeds and 1/2 teaspoon cracked black pepper.

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