Description
A vibrant and flavorful Cashew Chicken Stir Fry featuring tender chicken pieces, crunchy cashews, and fresh colorful vegetables tossed in a savory and slightly sweet sauce. Ready in just 30 minutes, this quick and easy stir-fry is perfect for a nutritious weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken and Nuts
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cashews
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
Others
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil: Heat vegetable oil in a large skillet or wok over medium-high heat until hot and shimmering, preparing it for stir-frying the chicken.
- Cook chicken: Add the bite-sized chicken pieces to the skillet. Stir-fry them until they are browned on all sides and cooked through, about 5-6 minutes. Once cooked, remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the minced garlic and ginger. Cook for about 1 minute until fragrant, making sure not to burn them to enhance the flavor of the dish.
- Cook vegetables: Add the sliced red and yellow bell peppers along with the snap peas to the skillet. Stir-fry the vegetables for 2-3 minutes until they are tender-crisp, retaining their vibrant colors and crunch.
- Prepare sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar until thoroughly combined to create the flavorful stir-fry sauce.
- Combine and cook: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Cook everything together for 2-3 minutes until heated through and the sauce has thickened slightly to coat the ingredients.
- Add cashews and green onions: Stir in the cashews and chopped green onions into the skillet. Cook for an additional 1-2 minutes to warm the cashews and meld the flavors.
- Season: Season the stir-fry with salt and pepper to taste, adjusting according to your preference.
- Serve: Serve the cashew chicken stir fry hot, ideally over steamed rice for a complete and satisfying meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- For a spicier version, add sliced chili peppers or a dash of chili flakes.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- Cashews can be toasted beforehand for extra crunch and flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
