Cashew Chicken and Greens Stir-Fry

This takeout standby gets a healthy makeover with wilted collard greens and sautéed (not fried) chicken.

cashew-chicken-greens
Photo by Roland Bello
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 502 calories
    • Fat 32 g
    • Sat Fat 6 g
    • Cholesterol 112 mg
    • Sodium 1,180 mg
    • Protein 38 g
    • Carbohydrate 18 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 180 mg
This takeout standby gets a healthy makeover with wilted collard greens and sautéed (not fried) chicken.

Ingredients

  1. Check 3 tablespoons canola oil
  2. Check 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
  3. Check 2 tablespoons cornstarch
  4. Check Kosher salt
  5. Check 1 bunch scallions, sliced, white and green parts separated
  6. Check 4 cloves garlic, sliced
  7. Check 1 1/2 tablespoons finely chopped fresh ginger
  8. Check 2 bunches collard greens, stems discarded and leaves cut into strips (10 cups)
  9. Check 3 tablespoons soy sauce
  10. Check 1/2 cup roasted cashews
  11. Check White rice, for serving

Directions

  1. Heat 2 tablespoons of the oil in a large nonstick skillet over high heat.
  2. Toss the chicken with the cornstarch and ¾ teaspoon salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes. Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
  3. Add the remaining tablespoon of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
  4. Add as many collard greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
  5. Add the soy sauce, cashews, chicken, and 2 tablespoons water to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
  6. Serve over the rice, topped with the scallion greens.