Description
A vibrant and flavorful Cashew Chicken Stir-Fry featuring tender chicken, crunchy cashews, and fresh vegetables in a savory honey soy sauce. Quick to prepare, this dish is perfect for a healthy weeknight meal full of texture and taste.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & 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)
Pantry & Sauces
- 2 tablespoons olive oil
- 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)
Instructions
- Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the cashews: In the same pan, add the remaining 1 tablespoon olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside.
- Cook the vegetables: Add the bell peppers, broccoli, and carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
- Add aromatics: Add the garlic and ginger to the pan and cook for 1 minute until fragrant.
- Mix the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and the cornstarch mixture.
- Combine sauce and vegetables: Pour the sauce over the vegetables and stir to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Reincorporate chicken and cashews: Return the cooked chicken and cashews to the pan, and toss everything together until evenly coated.
- Finish cooking: Cook for an additional 2-3 minutes to heat through.
- Garnish and serve: Garnish with sesame seeds and green onions. Serve immediately over rice or noodles.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust honey amount to taste for sweeter or less sweet sauce.
- Use fresh vegetables of your choice for variation.
- Sauté cashews carefully to avoid burning as they brown quickly.
- This dish pairs well with steamed jasmine rice or rice noodles.
