Description
Cashew Chicken Stir Fry is a colorful, takeout-style dinner you can make at home in under 40 minutes. With juicy chicken, crisp vegetables, crunchy cashews, and a savory sauce, it’s a wholesome and satisfying dish that’s perfect for busy weeknights. Serve over steamed rice or noodles for a complete meal the whole family will love.
Ingredients
1 lb boneless, skinless chicken breast, bite-sized
1 cup raw cashews
2 tbsp vegetable oil, divided
1 medium onion, sliced
2 cloves garlic, minced
1 inch ginger, grated
1 bell pepper (red or green), sliced
1 cup broccoli florets
1 cup snap peas
1 cup carrots, julienned
3 tbsp soy sauce
2 tbsp oyster sauce (or hoisin)
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame oil
Salt and pepper, to taste
Cooked rice or noodles, to serve
Instructions
-
Marinate chicken with 1 tbsp soy sauce, salt, and pepper. Set aside 15 minutes.
-
Toast cashews in a dry skillet over medium heat until golden, 5–7 minutes. Remove and set aside.
-
Heat 1 tbsp oil in skillet, cook chicken until browned and cooked through, 5–7 minutes. Remove.
-
Add remaining oil, sauté onion, garlic, and ginger 2–3 minutes.
-
Add bell pepper, broccoli, snap peas, and carrots. Stir-fry until crisp-tender, 5–7 minutes.
-
Return chicken. Whisk soy sauce, oyster sauce, cornstarch, and water; pour in. Cook until thickened, 2–3 minutes.
-
Drizzle with sesame oil, season, and stir in cashews.
-
Serve over rice or noodles, garnished with extra cashews or sesame seeds.
Notes
- Add chili flakes or fresh chilies for spice.
- Use chicken thighs instead of breasts for juicier meat.
- Substitute peanuts or almonds for cashews.
- For vegetarian, swap chicken with tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: chicken
- Method: Stir-fry
- Cuisine: Asian
