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
Scale
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.
