Cashew Chicken Stir Fry is a delicious and colorful dish that brings together juicy chicken, fresh vegetables, and crunchy cashews. It’s a quick and easy recipe that’s perfect for busy weeknights when you want something flavorful without spending hours in the kitchen.
Why Make This Recipe
This recipe is great for many reasons. First, it’s quick to prepare and cooks in just one pan, making cleanup a breeze. Second, it’s packed with healthy ingredients, including lean chicken and a variety of vegetables. Third, the combination of the savory sauce and crunchy cashews makes it irresistible. Plus, you can easily customize it to suit your taste by adding or removing ingredients.
How to Make Cashew Chicken Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 diced zucchini
- 1 chopped red bell pepper
- 1 cup sliced mushrooms
- ½ cup shredded carrots
- 1 cup snow peas
- 1 cup whole cashews
- ¾ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 cloves minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sliced green onions
Directions
- Heat the 1 tablespoon of olive oil over medium-high heat in a large wok or skillet.
- Add the 1 pound of diced chicken breast, and cook it while tossing frequently until it’s mostly cooked through.
- Add the diced zucchini, chopped red bell pepper, sliced mushrooms, shredded carrots, and snow peas to the pan. Cook until the vegetables are tender and the chicken is no longer pink.
- Stir in the 1 cup of whole cashews.
- Pour in the chicken broth, low sodium soy sauce, minced garlic, brown sugar, and sesame oil over the chicken and vegetables.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir until it’s well mixed. Simmer for 2 minutes, or until the sauce thickens.
- Garnish with sliced green onions. Serve over rice if desired.
How to Serve Cashew Chicken Stir Fry
Cashew Chicken Stir Fry is best served hot, right after cooking. You can serve it over a bed of rice or noodles to soak up the delicious sauce. Garnish with sliced green onions for added freshness. This dish is great for family dinners or meal prep for the week!
How to Store Cashew Chicken Stir Fry
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply use the microwave or heat it on the stove until warmed through.
Tips to Make Cashew Chicken Stir Fry
- Make sure not to overcrowd the pan when cooking the chicken and vegetables to ensure even cooking.
- Feel free to add your favorite vegetables like broccoli or snap peas for more flavor and nutrition.
- If you want extra spice, you can add red pepper flakes or a splash of hot sauce.
Variation
You can substitute the chicken with shrimp, tofu, or beef, depending on your preference. Keep in mind that cooking times may vary for different proteins.
FAQs
- Can I make this dish gluten-free?
Yes, you can use gluten-free soy sauce to keep this dish gluten-free. - Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding them to the pan. - How can I make this dish spicy?
To add some heat, try including sliced jalapeños or adding chili paste to the sauce.
With the right ingredients and a simple cooking process, Cashew Chicken Stir Fry is a perfect meal for anyone looking for flavor and nutrition. Enjoy this delightful dish at home!
Cashew Chicken Stir Fry
Ingredients
For the stir fry
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 diced zucchini
- 1 chopped red bell pepper
- 1 cup sliced mushrooms
- ½ cup shredded carrots
- 1 cup snow peas
- 1 cup whole cashews
- ¾ cup chicken broth
- ¼ cup low sodium soy sauce Use gluten-free soy sauce for gluten-free option.
- 3 cloves minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- sliced green onions For garnish
Instructions
Cooking
- Heat 1 tablespoon of olive oil over medium-high heat in a large wok or skillet.
- Add the diced chicken breast, and cook while tossing frequently until it’s mostly cooked through.
- Add the diced zucchini, chopped red bell pepper, sliced mushrooms, shredded carrots, and snow peas to the pan. Cook until the vegetables are tender and the chicken is no longer pink.
- Stir in the whole cashews.
- Pour in the chicken broth, low sodium soy sauce, minced garlic, brown sugar, and sesame oil over the chicken and vegetables.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir until well mixed. Simmer for 2 minutes, or until the sauce thickens.
- Garnish with sliced green onions. Serve over rice if desired.
