(WTNH)– A great weeknight meal loaded with protein and vegetables!

Lifestyle Expert Caryn Antonini shows us how to make chicken cashew stir fry in the video above.


  • 1 lb. chicken tenders or breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 red pepper, roughly cut into small pieces
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 4 garlic cloves, minced
  • 1 bunch of scallions, finely chopped, whites and greens separated
  • ¾ cup low sodium chicken broth
  • 1 ½ tablespoons soy sauce
  • 1 ½ teaspoons cornstarch
  • ½ teaspoon sugar
  • ½ cup roasted, salted whole cashews
  • ¼ – ½ teaspoon red pepper flakes (optional)


  1. Cut the chicken tenders into small ¾ inch pieces. Season with salt and pepper and set aside. 
  2. Heat the wok over a medium to high heat and then add the oil, swirling to coat the sides of the walls. Add the chicken, cooking for about 4-5 minutes until slightly golden in color and just cooked through. Using a slotted spoon, place the chicken in a bowl. Add the pepper, ginger, garlic and white scallions and stir fry for about 5 minutes or until the peppers are tender.
  3. In a small bowl, mix the chicken broth, soy sauce, cornstarch and sugar until blended. Add to the wok. Reduce heat and continue cooking for just a few minutes so the sauce thickens. Stir in scallion greens, cashews and chicken. Add pepper flakes if desired. Serve immediately. Enjoy!


  • Chicken tenders are easy to chop as they’re already in smaller pieces.
  • If adding cashews, serve immediately or if making the dish ahead, add cashews and reheat for several minutes before serving.

For more recipes, you can visit carynantonini.com.