Description

This Cashew Chicken Stir Fry is a quick and flavorful Asian-inspired dish featuring tender chicken, vibrant bell peppers, crisp sugar snap peas, and crunchy roasted cashews all tossed in a savory sauce. Perfect for a weeknight dinner, it’s served hot over steamed rice for a balanced meal packed with protein and vegetables.

Ingredients

Chicken and Marinade

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch

Vegetables and Aromatics

1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup sugar snap peas or broccoli florets
3 green onions, chopped
2 cloves garlic, minced

Other Ingredients

2 tablespoons vegetable oil
1/2 cup roasted unsalted cashews
Steamed rice, for serving

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Instructions

Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch until smooth. Set this mixture aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables: In the same skillet, heat the remaining tablespoon of oil. Add the sliced red and green bell peppers, sugar snap peas (or broccoli), and chopped green onions. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir everything together, cooking for 2 to 3 minutes until the sauce thickens and coats all the ingredients evenly.
Add Cashews and Serve: Stir in the roasted unsalted cashews just before removing from heat. Serve the stir fry hot over steamed rice and garnish with extra chopped green onions if desired.

Notes

For a spicy kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
You can substitute tofu for chicken to make a vegetarian version.
For a nut-free option, omit the cashews or substitute with roasted sunflower seeds.
Ensure the cornstarch is well dissolved in the sauce mixture to avoid lumps.
Maintain high heat while stir-frying to keep vegetables crisp.