Description
A quick and flavorful Cashew Chicken stir-fry featuring tender chicken, vibrant vegetables, crunchy cashews, and a tangy-sweet sauce, perfect served over brown rice or quinoa for a nutritious weeknight meal.
Ingredients
Chicken and Vegetables
- 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 2 tablespoons cornstarch (or substitute arrowroot powder)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers, seeded and cut into bite-sized pieces
- 1 large head of broccoli, cut into florets (about 4 cups)
- 1 bunch green onions (about 6 medium), thinly sliced
- ⅔ cup dry roasted unsalted cashews
Sauce
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey (plus additional to taste)
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced (about 2 teaspoons)
- ¼–½ teaspoon red pepper flakes (plus additional to taste)
To Serve
- Cooked brown rice or quinoa
Instructions
- Toss the chicken: In a small bowl, combine the bite-sized chicken pieces with cornstarch, kosher salt, and ground black pepper, coating them evenly to prepare for stir-frying.
- Stir-fry the chicken and vegetables: Heat canola oil in a large skillet over medium-high heat. Once hot and shimmering, add the coated chicken pieces and sauté for 4 minutes until lightly browned. Add the red bell peppers, broccoli florets, and sliced green onions to the skillet. Continue to sauté for about 5 more minutes until the chicken is cooked through and the vegetables are crisp-tender. Stir in the cashews and cook for an additional 30 seconds to toast them slightly.
- Prepare and add the sauce: While the chicken and vegetables cook, whisk together soy sauce, seasoned rice vinegar, 2 tablespoons of honey, freshly grated ginger, minced garlic, and ¼ teaspoon red pepper flakes in a small bowl or measuring cup. Taste the sauce and adjust by adding more honey or red pepper flakes if desired. Pour the sauce over the stir-fry in the skillet and toss well to coat all ingredients thoroughly.
- Serve immediately: Transfer the cashew chicken to plates and serve hot over cooked brown rice or quinoa for a complete meal. Enjoy fresh for the best texture and flavors.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust red pepper flakes to your preferred spice level.
- Arrowroot powder is a great substitute for cornstarch if you want a gluten-free thickener.
- If you prefer a saucier dish, increase the sauce ingredients proportionally.
- Cashews can be substituted with peanuts or almonds for different flavors and textures.
- For added depth, consider adding a splash of sesame oil at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
