My mother-in-law passed on this recipe – Chicken and Tarragon Stir-fry with Bacon –  to us as my hubby loves this dish! So easy to make, quick, and SERIOUSLY DELISH, too! Just serve it with rice but it’s low-carb and gluten-free on its own. Perfect for busy weeknight dinners as it takes no time to make.

When we visit my in-laws in England, my husband never fails to request his mom to cook this dish. He said that this is one of his favorite food. Having tasted it a few times, I do agree it’s a wonderful dish – simple to prepare yet fabulously delicious. I particularly love the crunch that the cashews bring and the flavor that the tarragon imparts to the chicken.

I would have tried to cook this a long time ago if I had the recipe. I don’t know why I haven’t asked for it. Unfortunately, when my husband was craving this dish for dinner it was a little too late to call England so I had to make this based on how my hubby remembers it was done.

When we were eating the dish, he suddenly remembered that he forgot to tell me about an important ingredient of the dish —- bacon! How can anyone forget bacon?

It’s a good thing that when he mentioned that the chicken was stir-fried — butter and garlic came to mind. So, it still came out good. The next time I made it for sure bacon was added. If you don’t fancy bacon you can just leave it out.

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR THIS CHICKEN, CASHEW AND TARRAGON STIR-FRY WITH BACON?

• A little olive oil (1 tsp or if using a non-stick pan, a little spray on the pan will do)

• 3 tbsp butter or 3-4 bacon strips, chopped

• 4 cloves garlic, peeled and crushed

• 1 lb chicken breasts (2-3 pieces depending on the size), sliced into bite-size pieces

• Salt and pepper, to taste

• 4-6 tbsp fresh tarragon, chopped (we love tarragon so we  use a lot of it but it has an aniseed-like flavor so adjust to taste!)

• 1/2 cup roasted cashew nuts (whole or in pieces)

HOW DO YOU MAKE THIS CHICKEN, CASHEW, AND TARRAGON STIR-FRY WITH BACON?

Melt the butter in a little oil in a large skillet or frying pan. If you prefer, use bacon instead. Cook the bacon until it turns brown and renders its fat. Sauté the garlic and let it sizzle for a few seconds (not more than a minute to prevent browning). Once the garlic has flavored the butter/bacon fat and oil, you may opt to remove it from the pan but if you love garlic, let it stay!

Raise the heat to medium-high and then add the chicken pieces. Season with salt and pepper.

Stir-fry for about 2-3 minutes or until the chicken has changed its color and is starting to brown a little on its sides.

Stir in the cashew nuts and the tarragon leaves. Cook for another minute or just until the chicken is tender.

Garnish with a little more tarragon on top. Serve immediately.

Have it with green veggies on the side. Broccoli perfectly pairs with it.

Are you hungry yet?

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

5 from 9 votes

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Chicken, Cashew, and Tarragon Stir-fry with Bacon

My mother-in-law passed on this recipe – Chicken, Cashew, and Tarragon Stir-fry with Bacon – to us as my hubby loves this dish! So easy to make, quick, and SERIOUSLY DELISH, too! Just serve it with rice! Perfect for busy weeknight dinners as it takes no time to make.

Course Dinner, Main Course

Cuisine England, English

Keyword chicken and cashew nuts with bacon, chicken and tarragon stir-fry recipe, easy fresh tarragon recipe with chicken, spiced chicken with bacon stir-fry

Prep Time 5 minutes

Cook Time 10 minutes

Servings 4

Calories 299 kcal

Author Manila Spoon

Ingredients

• A little olive oil, (about 1 tsp or if using a non-stick pan, a little spray on the pan will do)
• 3 tbsp butter or 4 bacon strips, chopped
• 4 cloves garlic, crushed
• 1 lb chicken breasts, (about 2-3 pieces depending on the size), sliced into bite-size pieces
• salt and pepper, to taste
• 4-6 tbsp fresh tarragon chopped (we love tarragon so we use a lot of it but it has a strong aniseed-like flavor so adjust to taste!)
• 1/2 cup roasted cashew nuts, whole or in pieces

Instructions

1. Melt the butter in a little oil in a large skillet or frying pan. If you prefer, use bacon instead. Cook the bacon until it turns brown and renders its fat. Sauté the garlic and let it sizzle for a few seconds just until aromatic (not more than a minute to prevent browning). Once the garlic has flavored the butter/bacon fat and oil, you may opt to remove it from the pan but if you love garlic, let it stay!

2. Raise the heat to medium-high and then add the chicken pieces. Season with salt and pepper.

3. Stir-fry for about 3-4 minutes or until the chicken has changed its color and is starting to brown a little on its sides.

4. Stir in the cashew nuts and the tarragon leaves. Cook for another minute or just until the chicken is tender and fully-cooked

5. Garnish with a little more tarragon on top. Serve immediately. Have it with green veggies on the side. Broccoli perfectly pairs with it.

Nutrition Facts

Chicken, Cashew, and Tarragon Stir-fry with Bacon

Amount Per Serving

Calories 299 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 80mg27%

Sodium 213mg9%

Potassium 762mg22%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 30g60%

Vitamin A 332IU7%

Vitamin C 6mg7%

Calcium 99mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.