Cashew Chicken Stir Fry
A quick and colorful dish featuring juicy chicken, fresh vegetables, and crunchy cashews, perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. Customize with favorite vegetables or proteins like shrimp, tofu, or beef.