Description
This Quick Cashew Chicken Stir Fry is a vibrant and satisfying meal that comes together in under 30 minutes. Enjoy tender chicken, crunchy cashews, and a rainbow of crisp vegetables all coated in a rich, savory sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup unsalted, raw cashews
- 1 bell pepper (any color), sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 1 cup thinly sliced carrots
- 1 cup baby bok choy or sliced mushrooms (optional)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon non-alcoholic rice vinegar substitute
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon brown sugar (or honey/maple syrup)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch (or arrowroot powder)
- 2 tablespoons high smoke point cooking oil (canola, grapeseed, or peanut oil)
- 1 tablespoon freshly minced ginger
- 1 tablespoon freshly minced garlic
Instructions
- Prep Your Ingredients (Mise en Place): Cut your chicken into bite-sized pieces. Chop all your vegetables into similar sizes. Mince your garlic and ginger. In a small bowl, whisk together all the stir-fry sauce ingredients (soy sauce, non-alcoholic rice vinegar substitute, chicken broth, brown sugar, sesame oil, and cornstarch) until smooth. Set everything near your stovetop.
- Marinate the Chicken (Optional, but recommended for flavor): In a medium bowl, toss the chicken pieces with about 1 tablespoon of the stir-fry sauce mixture or a quick dash of soy sauce and a pinch of cornstarch. Let it sit for 5-10 minutes while you heat your pan.
- Sear the Chicken: Heat a large wok or a heavy-bottomed skillet over high heat. Add a tablespoon of your high-smoke point cooking oil. Once shimmering, add the chicken in a single layer. Cook for 2-3 minutes per side until golden brown and almost cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Aromatics and Veggies: Add another tablespoon of oil to the hot pan if needed. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Immediately add your harder vegetables first (like broccoli and carrots) and stir-fry for 2-3 minutes. Then, add the quicker-cooking vegetables (like bell peppers and snap peas) and stir-fry for another 2-3 minutes, until they are crisp-tender.
- Combine and Sauce It Up: Return the seared chicken to the pan with the vegetables. Give your prepared stir-fry sauce a quick re-whisk and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes as the sauce thickens and coats everything beautifully.
- Add Cashews and Serve: Turn off the heat. Stir in the toasted cashews. Serve immediately over steamed rice, quinoa, or noodles.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For the best results, have all ingredients prepped before starting. Customize your veggies based on what you have on hand. Toasting the cashews enhances their flavor and crunch.