Cashew Chicken Stir-Fry

Dive into this Cashew Chicken Stir-Fry, a delightful mix of chicken, cashews, and a tangy sauce. Perfect for a quick, delicious weeknight dinner.

This Stir-Fry holds a special place in our hearts. My husband, on tasting it for the first time, was immediately won over. Even my kids savor every bite. The crunch of the cashews, the tender chicken, and the flavor-packed sauce makes it a regular in our family meals.

Colorful Chicken Stir-Fry

What Makes This Chicken Stir-Fry Special ?

Points of Sale: Our Chicken Stir-Fry goes beyond the ordinary. It perfectly blends flavors and textures, featuring tender chicken, crunchy cashews, and a zingy sauce. Packed with wholesome veggies like broccoli, red bell peppers, edamame, and green onions, it’s not just tasty but nutritious too.

Ingredients:

For the Stir-Fry:

• 45g (3 tablespoons) cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 567g (1.25 pounds) boneless skinless chicken breasts, diced
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup diced small red bell peppers
• 1 cup shelled frozen edamame
• 2 cloves finely minced or pressed garlic
• 1 cup unsalted dry-roasted whole cashews
• 3/4 to 1 cup sliced green onions

For the Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon Asian chili garlic sauce
• 3/4 teaspoon ground ginger

Directions: “Creating Your Chicken Stir-Fry”

In a zip-top bag, mix cornstarch, salt, pepper, and chicken. Heat oils in a skillet, cook chicken until nearly done.

Add broccoli, bell peppers, edamame, garlic, and stir. As they cook, prepare the sauce by mixing soy sauce, honey, vinegar, chili-garlic sauce, and ginger.

Add cashews to the skillet, followed by the sauce, letting it simmer for a bit. Finish by stirring in green onions.

Notes:

Substitute the chicken with tofu or shrimp for a different flavor. Remember to enjoy this dish hot!

Our Chicken Stir-Fry is not just a meal, it’s an experience of flavors, nutrition, and color. Whether for a weeknight dinner or a special occasion, it’s sure to impress.

Freshly Made Chicken Stir-Fry

Frequently Asked Questions:

Can I make this vegetarian?

To make a vegetarian version, replace the chicken with tofu or more vegetables.

Cashew Chicken Stir-Fry

Jannah

Cashew Chicken Stir-Fry, a delightful mix of chicken, cashews, and a tangy sauce. Perfect for a quick, delicious weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course, Main Dish

Cuisine asian

Servings 5

Ingredients

  

For the Stir-Fry:

• 45 g 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 567 g 1.25 pounds boneless skinless chicken breasts, diced
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup diced small red bell peppers
• 1 cup shelled frozen edamame
• 2 cloves finely minced or pressed garlic
• 1 cup unsalted dry-roasted whole cashews
• 3/4 to 1 cup sliced green onions

For the Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon Asian chili garlic sauce
• 3/4 teaspoon ground ginger

Instructions

 

• In a zip-top bag, mix cornstarch, salt, pepper, and chicken. Heat oils in a skillet, cook chicken until nearly done.
• Add broccoli, bell peppers, edamame, garlic, and stir. As they cook, prepare the sauce by mixing soy sauce, honey, vinegar, chili-garlic sauce, and ginger.
• Add cashews to the skillet, followed by the sauce, letting it simmer for a bit. Finish by stirring in green onions.

Notes

Substitute the chicken with tofu or shrimp for a different flavor. Remember to enjoy this dish hot!

Keyword Cashew Chicken Stir-Fry, Chicken