Cashew Chicken Stir-Fry
A delightful and quick dish combining tender chicken, crunchy vegetables, and a flavorful sauce.
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.
Notes
Serve hot over rice or noodles, garnish with extra cashews or sliced green onions. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat or in the microwave. For extra crunch, toast the cashews before adding to the stir-fry. Adjust honey based on desired sweetness. For a vegetarian version, replace chicken with firm tofu.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 10g
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