Why Make This Recipe
Cashew Chicken Stir-Fry is a delightful dish that combines tender pieces of chicken with crunchy vegetables and flavorful sauce. It’s quick to make, making it perfect for busy weeknights. The nutty cashews add a lovely texture and a boost of flavor, making every bite satisfying. Plus, this recipe is packed with nutritious veggies, making it a great option for anyone looking to eat healthy without sacrificing taste.
How to Make Cashew Chicken Stir-Fry
Ingredients
- 1/2 cup reduced sodium soy sauce
- 2 Tbsp honey
- 2 tsp toasted sesame oil
- 1 Tbsp canola oil
- 1 head broccoli, cut into small florets
- 1 bell pepper, seeds and ribs removed, chopped
- 2 garlic cloves, finely chopped
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1/3 cup raw cashews
- Freshly ground black pepper
Directions
- In a small bowl, whisk together the soy sauce, honey, and sesame oil.
- In a large skillet over high heat, heat the canola oil.
- Add the broccoli, bell pepper, and garlic to the skillet, stirring frequently until softened, about 5 minutes.
- Add the chicken to the skillet and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes.
- Stir in the cashews and season with freshly ground black pepper.
- Pour the sauce into the skillet and bring to a simmer. Cook and stir occasionally until the sauce thickens, about 5 minutes.
How to Serve Cashew Chicken Stir-Fry
Serve the Cashew Chicken Stir-Fry hot over a bed of rice or noodles. You can also garnish it with extra cashews or sliced green onions for added flavor and presentation.
How to Store Cashew Chicken Stir-Fry
To store leftovers, let the stir-fry cool to room temperature. Then transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until hot.
Tips to Make Cashew Chicken Stir-Fry
- If you want extra crunch, toast the cashews in the skillet for a few minutes before adding them to the stir-fry.
- Feel free to add other vegetables like snap peas or carrots for more color and nutrition.
- Adjust the honey based on your preference for sweetness in the sauce.
Variation
You can make a vegetarian version by replacing the chicken with tofu. Just use firm tofu, cut it into pieces, and cook it until golden.
FAQs
1. Can I use different vegetables in this recipe?
Yes, you can use any vegetables you like! Carrots, bell peppers, and snap peas are great options.
2. How long does it take to make this dish?
The entire recipe takes about 25-30 minutes from start to finish.
3. Is this recipe gluten-free?
To make it gluten-free, substitute the soy sauce with a gluten-free soy sauce or tamari.
Cashew Chicken Stir-Fry
Ingredients
For the Sauce
- 1/2 cup reduced sodium soy sauce
- 2 Tbsp honey
- 2 tsp toasted sesame oil
For the Stir-Fry
- 1 Tbsp canola oil For cooking
- 1 head broccoli, cut into small florets
- 1 medium bell pepper, seeds and ribs removed, chopped
- 2 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1/3 cup raw cashews Optional: toast for extra crunch
- Freshly ground black pepper To taste
Instructions
Preparation
- In a small bowl, whisk together the soy sauce, honey, and sesame oil.
- In a large skillet over high heat, heat the canola oil.
Cooking
- Add the broccoli, bell pepper, and garlic to the skillet, stirring frequently until softened, about 5 minutes.
- Add the chicken to the skillet and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes.
- Stir in the cashews and season with freshly ground black pepper.
- Pour the sauce into the skillet and bring to a simmer. Cook and stir occasionally until the sauce thickens, about 5 minutes.