A quick and delicious recipe for Cashew Chicken Stir-Fry that combines tender chicken, crunchy vegetables, and roasted cashews in a flavorful sauce.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cashews, roasted and unsalted
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 teaspoons water
Cooked rice or quinoa, for serving
Instructions
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Add the soy sauce, honey, and rice vinegar, stirring to combine.
Stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens.
Remove from heat and stir in the cashews and green onions.
Serve hot over cooked rice or quinoa.
Notes
For added heat, include a teaspoon of red pepper flakes or a splash of sriracha sauce.
Substitute the chicken with tofu or shrimp for a different protein option.