Description
This vibrant Cashew Chicken Stir-Fry features tender chicken breast pieces sautéed with crunchy cashews and fresh colorful vegetables like bell peppers, broccoli, and carrots. Tossed in a savory-sweet sauce made from soy, honey, and ginger, this quick and easy stir-fry is a satisfying weeknight dinner bursting with flavor and texture.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & Nuts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup unsalted cashews
- 2 green onions, sliced (for garnish)
Sauce & Seasonings
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 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)
Oils
- 2 tablespoons olive oil
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet and season them with salt and pepper. Sauté for 5-7 minutes until the chicken is browned and cooked through, then remove it from the pan and set aside.
- Sauté cashews: Add the remaining 1 tablespoon olive oil to the same pan. Add the unsalted cashews and sauté for 1-2 minutes until they become golden brown. Remove the cashews and set them aside.
- Cook vegetables: Add the sliced red and yellow bell peppers, broccoli florets, and julienned carrot to the pan. Stir occasionally and cook for 4-5 minutes until vegetables are tender-crisp.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant to build flavor.
- Prepare the sauce: In a small bowl, whisk together soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture to create a thickening sauce.
- Combine sauce and vegetables: Pour the sauce mixture over the vegetables in the pan and stir to coat evenly. Let it simmer for 1-2 minutes until the sauce thickens.
- Return chicken and cashews: Add the cooked chicken and golden cashews back into the pan. Toss everything together until all ingredients are coated in the sauce.
- Heat through: Cook the combined mixture for an additional 2-3 minutes to ensure everything is heated thoroughly and flavors meld.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions for garnish. Serve the stir-fry immediately over rice or noodles for a complete meal.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For a spicier version, add a pinch of red pepper flakes or sliced chili peppers while cooking the vegetables.
- Feel free to substitute olive oil with sesame oil for a more authentic flavor.
- The cornstarch slurry helps to thicken the sauce and gives it a glossy finish.
- Ensure vegetables remain crisp by not overcooking; they should be tender yet still retain some bite.
