Description
Cashew Chicken Stir Fry is a quick and flavorful dinner featuring tender chicken, crisp vegetables, crunchy roasted cashews, and a savory garlic-ginger sauce. This better-than-takeout meal comes together in under 30 minutes and is perfect served over steamed rice or noodles, making it an ideal weeknight meal full of vibrant flavors and satisfying textures.
Ingredients
Chicken and Vegetables
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¾ cup roasted unsalted cashews
- 3 green onions, sliced
Stir Fry Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- ¼ cup chicken broth
Instructions
- Prepare the chicken: Toss the bite-sized chicken pieces with 2 tablespoons of cornstarch until evenly coated. This helps create a crispy exterior when cooked and thickens the sauce later.
- Make the stir fry sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, honey, sesame oil, 2 teaspoons cornstarch, and chicken broth until smooth and well combined.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-fry the vegetables: Add the remaining 1 tablespoon of avocado oil to the same pan. Add the sliced bell pepper, broccoli florets, snap peas, minced garlic, and grated ginger. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and fragrant.
- Combine chicken and sauce: Return the cooked chicken to the pan with the vegetables. Pour in the stir fry sauce and cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.
- Add cashews and green onions: Stir in the roasted unsalted cashews and sliced green onions. Cook for an additional minute to warm through and combine flavors.
- Serve: Serve the cashew chicken stir fry immediately over steamed rice or noodles for a complete meal.
Notes
- Add carrots, mushrooms, or zucchini for extra vegetables and nutrition.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stirfrying
- Cuisine: Chinese-Inspired
