Cashew Chicken Stir Fry
A quick and easy Cashew Chicken Stir Fry that you can prepare in about 30 minutes, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breast or thighs cut into bite-size pieces
- 1 cup roasted cashews unsalted or lightly salted
- 2 cups mixed bell peppers and broccoli or any other preferred veggies
- 2 cloves garlic fresh is best, but powdered works in a pinch
- 1 tablespoon ginger fresh, minced
- 1/4 cup soy sauce regular or low sodium
- 1 tablespoon honey or brown sugar as a sweetener
- 1 tablespoon rice vinegar adds tang
- 1 tablespoon cornstarch to thicken the sauce
- 1 tablespoon oil for cooking (avocado, canola, or peanut oil)
Instructions
Preparation
- Mix the sauce by stirring together soy sauce, honey or brown sugar, rice vinegar, minced garlic, ginger, and a splash of water in a small bowl. Then stir in cornstarch.
- Cut the chicken into bite-size pieces and set aside.
- Chop the veggies: bell pepper and broccoli.
- Measure out the roasted cashews.
Cooking
- Heat a large skillet or wok on medium-high heat with a tablespoon of oil.
- Add chicken pieces in a single layer and let sit for a minute to brown, then stir and cook until just done. Remove to a plate.
- Add more oil if necessary, then toss in bell pepper and broccoli, cooking for about 3 to 4 minutes until bright and still crunchy.
- Pour in the sauce, give it a quick stir, and let it bubble until it thickens.
- Return the chicken to the pan and stir until everything is coated, then turn off the heat. Toss in cashews for added crunch.
- Taste and adjust the flavor if needed, adding more honey for sweetness or a splash of soy sauce for saltiness.
Notes
For added heat, you can include red pepper flakes or sriracha. If using leftover cooked chicken, add it at the end to avoid drying it out. Keep the cashews added at the end for the best crunch.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 5g