Description
A vibrant and flavorful Cashew Chicken Stir-Fry featuring tender chicken pieces, crunchy cashews, and a colorful mix of bell peppers, broccoli, and carrots, all coated in a savory honey soy sauce. This quick and easy stir-fry is perfect for a satisfying weeknight dinner packed with texture and bold flavors.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
Vegetables and Nuts
- ½ cup unsalted cashews
- 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
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Other
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare for stir-frying the chicken.
- Cook the chicken: Add the chicken pieces seasoned with salt and pepper. 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 olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.
- Cook vegetables: Add the bell peppers, broccoli, and carrot to the pan. Stir occasionally and cook for 4-5 minutes until vegetables are tender but still crisp.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Prepare sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch mixture until smooth.
- Thicken sauce: Pour the sauce over the vegetables, stirring to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Combine chicken and cashews: Return the cooked chicken and cashews to the pan. Toss everything together until evenly coated with the sauce.
- Heat through: Cook for an additional 2-3 minutes to ensure everything is warmed and flavors meld.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- For gluten-free, use tamari instead of soy sauce.
- You can substitute chicken breasts with thighs for juicier meat.
- Add a pinch of red pepper flakes for some heat.
- Serve over jasmine rice, brown rice, or your favorite noodles.
- Leftovers can be refrigerated for up to 3 days.
