Description
This Cashew Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken pieces stir-fried with crunchy cashews and colorful bell peppers. Ready in just 30 minutes, it combines a savory sauce of soy, oyster, and hoisin with fresh garlic, ginger, and snap peas for a quick and delicious meal perfect for weeknight dinners.
Ingredients
Scale
Protein
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables and Nuts
- 1/2 cup cashews
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
Sauces and Seasonings
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat to prepare for sautéing the chicken and vegetables.
- Cook the chicken: Add the chicken pieces to the hot skillet and stir-fry until browned and cooked through, about 5-6 minutes. Then remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: Using the same skillet, add the minced garlic and ginger. Cook for 1 minute until fragrant to build the flavor base.
- Cook vegetables: Add sliced red and yellow bell peppers along with snap peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp but still vibrant and fresh.
- Prepare sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar until the sugar dissolves and the sauce is well combined.
- Combine chicken and sauce: Return the cooked chicken pieces to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir everything together and cook for 2-3 minutes until heated through and the sauce has thickened slightly.
- Add cashews and green onions: Stir in the cashews and chopped green onions. Cook for an additional 1-2 minutes to warm through and meld flavors.
- Season: Taste and season with salt and pepper as needed to enhance flavor.
- Serve: Serve hot over steamed rice for a complete and satisfying meal.
Notes
- For extra crunch, toast the cashews lightly in the skillet before starting the chicken.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- If you prefer a spicier dish, add red pepper flakes or sliced fresh chili along with the garlic and ginger.
- This stir-fry is best served immediately to maintain the crisp texture of the vegetables.
- Use low-sodium soy sauce to reduce sodium content if preferred.
