Description
A quick and delicious Cashew Chicken Stir-Fry featuring tender chicken breasts, crunchy cashews, and vibrant vegetables tossed in a savory and slightly sweet soy-honey sauce. Perfect for a wholesome weeknight dinner ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 green onions, sliced (for garnish)
Pantry & Sauces
- 2 tablespoons olive oil
- ½ cup unsalted cashews
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat oil and cook chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté cashews: In the same pan, add the remaining 1 tablespoon olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.
- Cook vegetables: Add bell peppers, broccoli, and carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender yet crisp.
- Add aromatics: Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Prepare sauce and simmer: In a small bowl, whisk together soy sauce, honey, rice vinegar, and the cornstarch-water mixture. Pour over the vegetables and stir to coat. Let simmer for 1-2 minutes until the sauce thickens.
- Combine chicken and cashews: Return the cooked chicken and cashews to the skillet, tossing everything together until evenly coated in the sauce.
- Finish cooking: Cook for an additional 2-3 minutes to heat through.
- Garnish and serve: Sprinkle sesame seeds and sliced green onions on top. Serve immediately over rice or noodles.
Notes
- You can substitute tamari for soy sauce to make this dish gluten-free.
- For added heat, consider adding a pinch of red pepper flakes or a splash of sriracha to the sauce.
- Adjust the vegetables based on seasonality or personal preference, such as snap peas or mushrooms.
- Use low-sodium soy sauce if you prefer a lower salt content.
- Serve with steamed rice or your favorite noodles for a complete meal.
