Description
This Cashew Chicken Stir-Fry is a flavorful and quick Asian-inspired dish featuring tender chicken pieces, crisp vegetables, and crunchy cashews tossed in a savory-sweet sauce. Perfect for a nutritious weeknight dinner, it combines protein-rich chicken with vibrant bell peppers, broccoli, snap peas, and a deliciously balanced sauce made from soy, hoisin, and sesame oil.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas
- 3 green onions, sliced
Cashews
- 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 1 tablespoon cornstarch until they are evenly coated. Set aside to marinate briefly while you prepare the vegetables and sauce.
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. Set this mixture aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the same pan. Stir-fry the sliced red bell pepper, broccoli florets, and snap peas for 3 to 4 minutes until they become just tender but still crisp. Then add the sliced green onions and return the cooked chicken to the pan.
- Add Sauce and Cashews: Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for an additional 1 to 2 minutes to allow the sauce to thicken slightly. Stir in the unsalted roasted cashews and cook for another 30 seconds to combine the flavors.
- Serve: Serve the cashew chicken stir-fry hot over steamed rice or noodles for a complete meal.
Notes
- Add more heat with extra red pepper flakes or a drizzle of sriracha sauce for a spicier kick.
- Feel free to substitute or add vegetables like zucchini, mushrooms, or carrots depending on your preference and seasonal availability.
