Description
A vibrant and healthy Simple Cashew Chicken Stir Fry featuring tender chicken breast, crunchy cashews, and fresh vegetables tossed in a flavorful soy and sesame sauce. Perfect for a quick and nutritious weeknight dinner, this recipe balances protein and crisp veggies with rich, savory flavors.
Ingredients
Scale
Protein
- 500 grams Boneless, Skinless Chicken Breast (Cut into bite-sized pieces)
- 100 grams Cashews (Raw or roasted)
Vegetables
- 1 Red Bell Pepper (Sliced into thin strips)
- 1 Yellow Bell Pepper (Sliced into thin strips)
- 1 cup Broccoli Florets
- 2 Medium Carrots (Julienned or sliced thinly)
- 4 cloves Garlic (Minced for flavor)
- 1 tablespoon Fresh Ginger (Grated)
- 3 Green Onions (Chopped for garnish)
Sauces and Oils
- 3 tablespoons Low-Sodium Soy Sauce (For seasoning)
- 1 tablespoon Sesame Oil (Enhances flavor)
- 2 tablespoons Vegetable Oil (For cooking)
Instructions
- Prepare Ingredients: Gather all ingredients and prepare them as described — cut the chicken into bite-sized pieces, slice peppers into thin strips, julienne carrots, mince garlic, and grate ginger.
- Heat the Pan: Heat a large skillet or wok over medium-high heat and add the vegetable oil to coat the surface.
- Sear Chicken: Add the chicken pieces to the pan in a single layer and sear for 2-3 minutes without stirring to get a lightly browned surface.
- Cook Chicken Through: Stir the chicken occasionally and cook until it’s no longer pink in the center, about 5-7 minutes total.
- Sauté Aromatics: Push the chicken to one side of the pan and add minced garlic and grated ginger to the empty side. Sauté for 30 seconds until fragrant.
- Add Vegetables: Add the sliced bell peppers, carrots, and broccoli florets and cook, stirring frequently, for 3-4 minutes until the vegetables are tender-crisp.
- Add Sauce: In a small bowl, mix the low-sodium soy sauce and sesame oil, then pour the mixture over the stir fry evenly.
- Add Cashews: Toss in the cashews and cook for an additional 2 minutes to warm through and slightly toast the nuts.
- Finish and Garnish: Sprinkle the chopped green onions over the stir fry, stir once to combine, and then remove the pan from heat.
- Serve: Serve the hot cashew chicken stir fry over steamed rice or noodles for a complete meal.
Notes
- Use raw or roasted cashews depending on your preference; roasting adds more crunch and flavor.
- Ensure vegetables remain crisp by not overcooking; stir fry on high heat for best texture.
- You can substitute chicken breast with thigh meat for a juicier result.
- Adjust soy sauce to taste for saltiness and consider low-sodium for a healthier option.
- Add chili flakes or fresh chili if you prefer some spiciness.
- For gluten-free, use tamari or gluten-free soy sauce.
