Description
This Cashew Chicken Stir-Fry recipe is a delicious and quick Asian-inspired dish that combines tender chicken, crunchy vegetables, and roasted cashews in a flavorful sauce. Perfect for a weeknight dinner!
Ingredients
Scale
Ingredients for Chicken Stir-Fry:
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1/2 cup snap peas
- 3 green onions (sliced)
- 3/4 cup unsalted roasted cashews
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Marinate the chicken: Toss chicken with soy sauce and cornstarch. Set aside.
- Prepare the sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes.
- Cook the chicken: Stir-fry marinated chicken until cooked through, then set aside.
- Sauté vegetables: Stir-fry bell pepper, broccoli, and snap peas until tender. Add green onions and return chicken to the pan.
- Combine everything: Pour sauce over the stir-fry, toss to coat, and cook for a few minutes. Stir in cashews and serve hot over rice or noodles.
Notes
- Add more heat with extra red pepper flakes or sriracha.
- Substitute veggies based on preference—zucchini, mushrooms, or carrots work well too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
