Description
A vibrant and healthy Asian-inspired Chicken and Vegetable Stir-Fry with Cashews, featuring tender chicken strips, a colorful medley of crisp vegetables, and a flavorful sauce. This quick and easy skillet dish is perfect for a nutritious weeknight dinner served over jasmine rice.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 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
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)
Additional Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup roasted unsalted cashews
- 2 green onions, sliced
- 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 it marinate for 10 minutes to tenderize and infuse flavor.
- Cook the Chicken: Heat 1 tablespoon of 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 5–6 minutes. Remove chicken from pan and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the pan. Add sliced red and yellow bell peppers, broccoli florets, snap peas, and thinly sliced carrots. Stir-fry for 3–4 minutes until vegetables are just tender-crisp.
- Add Aromatics: Stir in minced garlic and ginger, cooking for another minute until fragrant.
- Prepare and Add the Sauce: In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, honey, and optional crushed red pepper flakes. Return the cooked chicken to the pan, pour the sauce over all ingredients, and toss to combine evenly.
- Finish with Cashews: Stir in roasted unsalted cashews and cook for 1–2 minutes more until everything is well coated and heated through.
- Garnish and Serve: Sprinkle sliced green onions over the stir-fry. Serve hot over cooked jasmine rice for a complete meal.
Notes
- Swap vegetables based on availability; zucchini, mushrooms, or baby corn are great alternatives.
- For more 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.
- Adjust crushed red pepper flakes to your preferred spice level or omit for mild flavor.
