Description
A quick and flavorful Cashew Chicken Stir-Fry featuring tender chicken breast pieces sauteed with crunchy cashews and vibrant vegetables in a savory honey-soy sauce, perfect for a healthy weeknight dinner.
Ingredients
Scale
Protein & Nuts
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup unsalted cashews
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)
Sauce & Seasonings
- 2 tablespoons olive oil
- 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 the Oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare the pan for cooking the chicken.
- Cook Chicken: Add the bite-sized chicken pieces to the pan and season them with salt and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Cashews: In the same pan, add the remaining 1 tablespoon of olive oil. Add the cashews and sauté them for 1-2 minutes until they turn golden brown. Remove them from the pan and set aside.
- Cook Vegetables: Add red and yellow bell peppers, broccoli florets, and julienned carrots to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to enhance the flavor.
- Prepare Sauce: In a small bowl, whisk together soy sauce (or tamari for gluten-free), honey, rice vinegar, and the cornstarch-water mixture until well combined.
- Simmer Sauce with Veggies: Pour the sauce over the vegetables in the pan and stir to coat evenly. Let it simmer for 1-2 minutes until the sauce thickens and coats the veggies nicely.
- Combine Everything: Return the cooked chicken and sautéed cashews to the pan. Toss all ingredients together to ensure everything is evenly coated with the sauce.
- Heat Through: Cook for an additional 2-3 minutes to heat the chicken and cashews through and marry the flavors.
- Garnish and Serve: Sprinkle the dish with sesame seeds and sliced green onions for garnish. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- You can substitute cashews with almonds or peanuts if preferred.
- For a spicier kick, add red pepper flakes or a dash of sriracha sauce.
- Use tamari instead of soy sauce to make it gluten-free.
- Make sure not to overcook the vegetables to retain their crunch and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
