Cashew Chicken Stir Fry
Cashew Chicken Stir Fry is an irresistible dish that combines tender chicken pieces with crunchy cashews and vibrant vegetables, all tossed in a savory sauce.
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup raw cashews, preferably unsalted
- 1 cup bell peppers, sliced use a mix of colors for visual appeal
- 1 cup broccoli florets fresh or frozen
- 1 cup snap peas or green beans, trimmed
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce or tamari for a gluten-free option
- 2 tablespoons oyster sauce optional, for added depth of flavor
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil such as canola or peanut oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Prepare all your ingredients before you start cooking. This includes cutting the chicken, slicing the vegetables, and mincing the garlic and ginger. Having everything ready will help the cooking process go smoothly.
- In a small bowl, combine soy sauce, oyster sauce, and cornstarch. Stir well until the cornstarch is fully dissolved. This mixture will serve as your stir-fry sauce.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and allow it to heat up until shimmering.
- Add the chicken pieces to the skillet, seasoning them lightly with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Once heated, add the sliced onions, garlic, and ginger. Stir-fry for 1-2 minutes until the onions become translucent and fragrant.
- Next, add the bell peppers, broccoli, and snap peas (or green beans). Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp.
- Once the vegetables are cooked, return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables, stirring well to combine everything.
- Continue to stir-fry for an additional 2-3 minutes, ensuring that the sauce thickens and coats all the ingredients evenly.
- Finally, add the raw cashews to the stir fry and drizzle with sesame oil. Mix well to combine, allowing the cashews to warm up slightly before serving.
- Serve the Cashew Chicken Stir Fry immediately over cooked rice or noodles, garnishing with chopped green onions and sesame seeds if desired.
Notes
This dish is highly customizable, allowing you to switch things up based on your preferences or what you have on hand.