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Stir-Fry with 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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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