Description
This Cashew Chicken Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender chicken pieces, crisp vegetables, and crunchy roasted cashews all tossed in a savory-sweet homemade sauce. Ready in just 30 minutes, it makes a perfect weeknight dinner served over rice or noodles.
Ingredients
Scale
Chicken and Vegetables
- 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
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: In a medium bowl, toss the chicken pieces with 2 tablespoons soy sauce and cornstarch until evenly coated. Let it sit while preparing the vegetables and sauce to ensure the chicken absorbs flavors and the coating helps with browning.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Set aside so the flavors meld.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and stir-fry for 5 to 6 minutes until cooked through and lightly browned on the outside. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the pan. Add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add Green Onions and Chicken Back: Toss in the sliced green onions and return the cooked chicken to the pan with the vegetables, mixing well to combine all ingredients.
- Combine with Sauce: Pour the prepared sauce over the stir-fry mixture. Toss everything together to coat evenly. Cook for an additional 1 to 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
- Finish with Cashews and Serve: Stir in the roasted cashews and cook for another 30 seconds to warm them through. Serve the cashew chicken stir-fry hot over steamed rice or noodles for a delicious, complete meal.
Notes
- Add more heat by increasing the amount of red pepper flakes or adding sriracha sauce.
- Vegetable substitutions such as zucchini, mushrooms, or carrots work well depending on preference and seasonal availability.
