A vibrant, quick, and easy chicken stir-fry packed with colorful vegetables, crunchy cashews, and a savory sauce. Perfect for a healthy weeknight dinner, this dish brings the flavors of Asian cuisine to your kitchen.
Quick Chicken Cashew Stir-Fry
A vibrant, quick, and easy chicken stir-fry packed with colorful vegetables, crunchy cashews, and a savory sauce. Perfect for a healthy weeknight dinner, this dish brings the flavors of Asian cuisine to your kitchen.
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp sesame oil divided
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup red bell pepper sliced
- 1/2 cup yellow bell pepper sliced
- 1/2 cup cashews roasted
- 3 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup chicken broth
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1 tsp rice vinegar
- 2 tbsp vegetable oil for stir-frying
Instructions
- In a bowl, toss chicken pieces with 1 tbsp soy sauce and cornstarch. Set aside for 10 minutes.
- Prepare the stir-fry sauce: In a small bowl, whisk together remaining 1 tbsp soy sauce, chicken broth, hoisin sauce, sugar, rice vinegar, and 1/2 tbsp sesame oil.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp vegetable oil to the skillet. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add broccoli and carrots; stir-fry for 3-4 minutes until slightly tender-crisp.
- Add red and yellow bell peppers; stir-fry for another 2-3 minutes.
- Return chicken to the skillet. Pour in the prepared sauce and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
- Stir in roasted cashews and remaining 1/2 tbsp sesame oil.
- Serve immediately over steamed rice.
Notes
Use any preferred vegetables like broccoli, snow peas, or bell peppers. For extra spice, add a pinch of red pepper flakes. Serve over steamed rice or noodles.
