Description
This Cashew Chicken Stir Fry is a flavorful and colorful dish that combines tender chicken, crunchy cashews, and crisp vegetables in a savory sauce. It’s quick and easy to make, perfect for a busy weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil, divided
For the Stir Fry:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sugar snap peas
- 3 green onions, sliced
- ¾ cup unsalted roasted cashews
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon water + 1 teaspoon cornstarch (for thickening)
Instructions
- Prepare the Chicken: Toss chicken pieces with soy sauce and cornstarch. Set aside.
- Make the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.
- Cook the Chicken: Stir-fry chicken in oil until browned. Remove from skillet.
- Stir Fry Veggies: Cook peppers and snap peas in oil. Return chicken to the pan.
- Add Sauce and Cashews: Pour in the sauce, toss in cashews and green onions, cook until heated through.
- Serve: Enjoy hot over rice or noodles.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Feel free to use other vegetables like broccoli, carrots, or mushrooms.
- To keep cashews crunchy, add them just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
