Description
A vibrant and flavorful Cashew Chicken Stir-Fry featuring tender chicken breast, crunchy cashews, and a colorful mix of vegetables tossed in a tangy honey-soy sauce. Ready in just 25 minutes, this dish is a perfect weeknight dinner served over rice or noodles.
Ingredients
Scale
Chicken and Nuts
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup unsalted cashews
- 2 tablespoons olive oil
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
Sauce
- ¼ cup soy sauce or tamari (for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper, to taste
Garnish
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Heat oil and cook chicken: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through, then remove the chicken from the pan and set it aside.
- Sauté cashews: In the same pan, add the remaining 1 tablespoon of olive oil. Add the cashews and sauté for 1-2 minutes until golden brown. Remove and set aside with the chicken.
- Cook vegetables: Add the sliced bell peppers, broccoli florets, and julienned carrot to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Prepare and add sauce: In a small bowl, whisk together soy sauce or tamari, honey, rice vinegar, and the cornstarch-water mixture. Pour this sauce over the vegetables in the pan and stir to coat. Let it simmer for 1-2 minutes until the sauce thickens.
- Combine and finish: Return the cooked chicken and cashews to the pan, tossing everything together until evenly coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately over cooked rice or noodles for a complete meal.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute honey with maple syrup or agave nectar for a vegan version, but the recipe is not fully vegan due to chicken.
- Adjust the amount of ginger and garlic to suit your taste preference.
- If you prefer a spicier dish, add some red pepper flakes or sliced fresh chili during cooking.
- Ensure not to overcook the vegetables to maintain their crisp texture.
