If you’re craving a dish that feels both comforting and vibrant, this Chicken and Vegetable Stir-Fry with Cashews Recipe is an absolute winner. It marries tender strips of chicken with crisp, colorful vegetables and the satisfying crunch of roasted cashews, all coated in a luscious, savory sauce. This recipe is perfect for weeknight dinners when you want something quick yet bursting with flavor and texture. Trust me, once you try this, it will become one of your go-to meals for its delightful balance and wholesome goodness.
Ingredients You’ll Need
The beauty of this stir-fry lies in its simple, fresh ingredients that each bring their own magic to the dish. From the juicy bell peppers adding sweetness and color, to the nutty crunch of the cashews, every element plays a vital part in making this meal pop with flavor and satisfy your appetite.
- 1 pound boneless, skinless chicken breasts, thinly sliced: Choose fresh chicken for tender, juicy bites.
- 2 tablespoons soy sauce: Acts as a flavorful marinade base for the chicken.
- 1 tablespoon cornstarch: Helps give the chicken a perfect, slightly crispy coating when cooked.
- 2 tablespoons vegetable oil: Provides the ideal cooking medium for stir-frying at high heat.
- 1 red bell pepper, sliced: Adds vibrant color and a mild sweetness.
- 1 yellow bell pepper, sliced: Offers a sunny hue and fresh flavor.
- 1 cup broccoli florets: Brings a pleasant crunch and earthy flavor to the mix.
- 1 cup snap peas: Adds a sweet, crisp bite that contrasts beautifully with the chicken.
- 2 carrots, thinly sliced: Their slight natural sweetness and bright orange hue brighten the dish.
- 3 cloves garlic, minced: Infuses robust flavor throughout the stir-fry.
- 1 tablespoon fresh ginger, minced: Adds a zingy freshness that livens up the sauce.
- 1/4 cup low-sodium soy sauce: Forms the savory backbone of the stir-fry sauce.
- 2 tablespoons hoisin sauce: Contributes a subtle sweetness and complexity.
- 1 tablespoon rice vinegar: Balances the flavors with a bright, tangy note.
- 1 tablespoon honey: Gives a touch of natural sweetness to round out the sauce.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds just a hint of heat if you like a bit of spice.
- 3/4 cup roasted unsalted cashews: Provides a delicious crunch and nutty depth.
- 2 green onions, sliced: Used as a fresh, mild garnish that complements the stir-fry.
- Cooked jasmine rice: The perfect fluffy bed to soak up all the sauce and flavors.
How to Make Chicken and Vegetable Stir-Fry with Cashews Recipe
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breasts with 2 tablespoons of soy sauce and the cornstarch in a medium bowl. This simple marinade not only imparts savory flavor but also helps the chicken develop a wonderful texture when cooked. Let the chicken sit for about 10 minutes so it can soak in those flavors and tenderize slightly. This small step sets the stage for juicy and flavorful bites in your stir-fry.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add your marinated chicken strips and stir-fry them for 5 to 6 minutes. You’ll want to cook the chicken until it’s beautifully browned and cooked through, sealing in the juices. Then, simply transfer it to a plate and get ready for the next exciting step—cooking your vibrant vegetables.
Step 3: Stir-Fry the Vegetables
In the same pan, add the remaining vegetable oil to keep the flavors going. Toss in the sliced red and yellow bell peppers, broccoli florets, snap peas, and thinly sliced carrots. Stir-fry these colorful vegetables for 3 to 4 minutes, just until they reach that ideal tender-crisp texture. This keeps their natural sweetness and crunch intact, making each bite delightfully fresh.
Step 4: Add Aromatics and Sauce
Now, sprinkle in the minced garlic and fresh ginger, cooking for about one minute to release their fragrant aromas. While they’re sizzling, whisk together in a small bowl the remaining 1/4 cup soy sauce, hoisin sauce, rice vinegar, honey, and crushed red pepper flakes if you’re feeling adventurous. Pour this luscious sauce mixture back into the pan and return the cooked chicken as well. Toss everything together so that each piece of chicken and vegetable gets coated in the savory-sweet glaze.
Step 5: Finish with Cashews and Green Onions
Stir in the roasted unsalted cashews for that signature crunch that defines this Chicken and Vegetable Stir-Fry with Cashews Recipe. Let the pan cook for another 1 to 2 minutes to warm the cashews through and marry all the flavors together. Finally, sprinkle the vibrant green onions on top for a fresh finish. Serve this hot and make sure to pile it generously over fragrant jasmine rice—you are in for a real treat!
How to Serve Chicken and Vegetable Stir-Fry with Cashews Recipe
Garnishes
A sprinkle of freshly sliced green onions adds that perfect pop of color and a touch of mild onion flavor. For a subtle crunch and added texture, consider lightly toasting some extra cashews to scatter on top. If you want a bit more zing, a drizzle of sesame oil or a few sesame seeds can elevate the dish further. These small touches make the presentation as vibrant as the taste.
Side Dishes
While jasmine rice is the classic accompaniment, this dish also pairs wonderfully with brown rice or quinoa for a healthier twist. For a low-carb option, try serving the stir-fry alongside cauliflower rice. A simple cucumber salad with a light dressing or steamed dumplings can also round out the meal beautifully, providing refreshing contrast to the warm, savory stir-fry.
Creative Ways to Present
Want to impress guests? Serve the stir-fry family-style in a beautiful large platter, garnished with chopped cilantro or fresh basil for an herbal note. For an interactive meal, set out small bowls of extra toppings like chopped peanuts, chili oil, or lime wedges, allowing everyone to customize their plate. Another fun idea is to serve the stir-fry wrapped inside lettuce leaves for a fresh handheld bite that’s bursting with flavor and color.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chicken and Vegetable Stir-Fry with Cashews Recipe in an airtight container in the refrigerator for up to 3 days. Be sure to keep your rice separate if possible, as it reheats better on its own. When refrigerated promptly, the dish maintains its fresh flavors and texture quite well.
Freezing
This stir-fry freezes best if you store the chicken and vegetables separately from the rice. Place cooled portions in freezer-safe containers or zip-top bags and freeze for up to 2 months. When thawed, the cashews may lose some crunch, so consider toasting fresh nuts after reheating to restore that satisfying texture.
Reheating
To reheat, warm the stir-fry gently in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water or soy sauce can help loosen the sauce if it thickened during storage. Microwave reheating also works; just cover loosely and heat in short bursts to avoid overcooking the chicken or veggies.
FAQs
Can I use different vegetables in the Chicken and Vegetable Stir-Fry with Cashews Recipe?
Absolutely! Feel free to swap in vegetables like zucchini, mushrooms, baby corn, or snow peas depending on what you have on hand or prefer. Just adjust cooking times slightly to ensure everything stays crisp and tender.
Is there a way to make this recipe gluten-free?
Yes! Simply replace the soy sauce with tamari or another gluten-free soy sauce alternative. Make sure your hoisin sauce is also gluten-free or use a substitute like a mixture of peanut butter and honey for sweetness.
Do I have to use cashews? Can I substitute other nuts?
While cashews are traditional and provide a wonderful creaminess with their crunch, you can experiment with almonds, peanuts, or even walnuts if you prefer. Just toast them lightly for the best flavor.
Can I prepare this recipe in advance for meal prep?
Definitely. You can prepare the chicken and sauce in advance and store separately from the vegetables to keep everything fresh. Stir-fry the veggies quickly when ready to eat, then combine all for a fresh, hot meal.
How spicy is this stir-fry?
The basic recipe is mild, but if you want more heat, you can easily add extra crushed red pepper flakes or a dash of chili garlic sauce to kick it up a notch!
Final Thoughts
This Chicken and Vegetable Stir-Fry with Cashews Recipe is a shining example of how simple ingredients and straightforward techniques can create something truly special. It’s colorful, satisfying, and comes together in about 30 minutes—perfect for busy days or anytime you want a wholesome, flavorful meal. I can’t wait for you to try it and see just how quickly it becomes a treasured recipe in your kitchen. Happy cooking!
Print
Chicken and Vegetable Stir-Fry with Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirfrying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
A vibrant and healthy Chicken and Vegetable Stir-Fry with Cashews recipe that’s quick to make and packed with colorful veggies, tender chicken, and a flavorful homemade sauce. Perfect for a wholesome weeknight dinner, this Asian-inspired stir-fry combines crisp vegetables and savory chicken with crunchy cashews for a delightful texture and taste.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced (for garnish)
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes (optional)
Other Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup roasted unsalted cashews
- Cooked jasmine rice for serving
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken strips with 2 tablespoons soy sauce and cornstarch. Let sit for 10 minutes to allow the chicken to absorb the flavors and to tenderize slightly.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and thinly sliced carrots. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Prepare and Add Sauce: In a small bowl, whisk together 1/4 cup soy sauce, hoisin sauce, rice vinegar, honey, and crushed red pepper flakes (if using). Pour the sauce into the skillet with the vegetables.
- Combine Chicken and Cashews: Return the cooked chicken to the pan and toss everything together to evenly coat with the sauce. Stir in the roasted cashews and cook for an additional 1 to 2 minutes until heated through.
- Garnish and Serve: Sprinkle sliced green onions over the stir-fry. Serve hot over cooked jasmine rice for a complete meal.
Notes
- You can swap vegetables based on availability—zucchini, mushrooms, or baby corn are excellent substitutions.
- For extra crunch and flavor, toast the cashews lightly before adding them to the stir-fry.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add chili garlic sauce.
