California Date & Cashew Chicken Stir Fry

This easy chicken stir fry pairs well with the sweetness from California Dates and a touch of heat from red pepper flakes. For a spicier dish, chop up a fresh chili pepper and add it with the scallions. Pair with a whole grain and you’ve got a complete meal full of lean protein, fiber, and complex carbohydrates that is sure to be a crowd pleaser. 

This California Dates recipe was created for California Dates by a Registered Dietician and is approved by the American Diabetes Association® Diabetes Food Hub. California Dates is a proud supporter of Diabetes Food Hub® of the American Diabetes Association®. We are committed to supporting initiatives that promote healthy living and dedicated to making a positive impact on the lives of those managing diabetes.

Nutrition (per serving): 

Makes 4 servings (Serving Size = 1 cup)

Calories 350 kcal
Total Fat 14 grams
Saturated Fat 2 grams
Cholesterol 50 mg
Sodium 420 mg
Total Carbohydrate 34 grams
Dietary Fiber 5 grams
Total Sugars 21 grams
Added Sugars 0
Protein 26 grams

Print Recipe

California Date & Cashew Chicken Stir Fry

Creators: Registered Dietician Courses: Mains Dietary Options: D Diabetes-Friendly H Heart healthy

Cook Time 15 mins Total Time 30 mins

Servings: 4

Seasonal: Suitable throughout the year

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1.5 tbsp vegetable oil
• 2 tbsp minced fresh ginger
• 4 cloves garlic
• 3 stalks green onion (scallion) - white and light green parts chopped
• .25-.5 tsp red pepper flakes
• 12 oz boneless, skinless chicken breasts (cut in 1-inch pieces)
• 1 whole bell pepper (julienne)
• 1 small head broccoli (cut into bite-sized pieces (~2 cups))
• 0.33 cup rice vinegar
• 2 tbsp lower sodium soy sauce
• 6 whole California Dates (pitted and thinly sliced)
• 2-4 tbsp water (optional)
• 1 cup cilantro (chopped)
• 1 cup basil (chiffonade or chopped)
• 1 whole lime (juiced)
• 0.33 cup cashews (tolasted)

Instructions

1. In a wok or high-sided sauté pan over medium-high heat, add oil, ginger, garlic, and scallions and cook for about 2 minutes.

2. Add red pepper flakes and chicken and cook for about 4 minutes, stirring occasionally. Remove chicken from pan and set aside.

3. Add bell pepper and broccoli to the pan and cook, stirring occasionally, 2–3 minutes.

4. Add chicken back to the pan as well as rice vinegar, soy sauce, and dates. Mix well throughout the pan. Reduce heat to medium-low and bring the liquid to a simmer and reduce until thicker or more syrupy. If a thinner sauce is desired, add 2–4 tablespoons of water. Allow to simmer for about 5 minutes.

5. Remove pan from heat. Mix in cilantro, basil, and lime juice. Garnish with toasted cashews.

6. Optional: Serve with brown rice or another grain.

7. Note: You can swap out the bell pepper and/or broccoli for other vegetables.

Keywords: diabetes-friendly recipes, chicken, stir fry recipes, heart healthy