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Under 30 Minutes

Asian Chicken with Cashews

Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Asian Chicken with Cashews

Source: Everyday Food, March 2007


  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
  • 1 teaspoon cornstarch
  • Ground pepper
  • 1 red bell pepper (ribs and seeds removed), cut into strips
  • 1 bunch scallions (about 6), cut into 2-inch lengths
  • 3 garlic cloves, thinly sliced
  • 1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
  • 4 boneless, skinless chicken breast halves, (6 ounces each)
  • 1/3 cup roasted cashews


  1. In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.

  2. Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.

Reviews (1)

  • debbie chaya 29 Apr, 2014

    Instead of making the chicken in the micorwave, I only put the vegetables in it and grilled the chicken seperatly,after I rubbed it with the soy sauce mixture. The reason I did this was that the chicken doesn't cook in the micorwave.(After I grilled the chicken halfway through, I put it in the micorwave for ten minutes to finish cooking and to get the taste of the vegetables in the chicken, and even though it was already halfway done, it dodn't cook) so I made it the other way, and it was great!

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