Cashew Chicken Stir-Fry
Cashew Chicken Stir-Fry is a vibrant and flavorful dish that combines tender pieces of chicken with a medley of fresh, crisp vegetables, crunchy cashews, and a savory sauce. Typically stir-fried over high heat, the chicken is seared to perfection, while the vegetables—such as bell peppers, broccoli, or carrots—add a colorful crunch. The dish is brought together with a tangy and slightly sweet sauce made from soy sauce, garlic, ginger, and a touch of honey or hoisin for depth. Garnished with roasted cashews and green onions, this quick and easy recipe is a perfect balance of textures and flavors, ideal for weeknight dinners or casual gatherings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Sauce
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce (optional for depth)
1 tablespoon rice vinegar
1 tablespoon honey (or brown sugar)
2 teaspoons cornstarch
1/4 cup chicken broth or water
For the Stir-Fry
1 1/2 pounds boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
2 tablespoons vegetable oil (divided)
1 cup raw cashews
1 red bell pepper, diced
1 green bell pepper, diced
1 cup broccoli florets
1 medium carrot, sliced thinly
3 garlic cloves, minced
1 teaspoon grated fresh ginger
2-3 green onions, sliced (optional, for garnish)
Instructions:
Prepare the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, cornstarch, and chicken broth. Set aside.
Toast the Cashews
Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
Add cashews and toast for 1-2 minutes until golden and fragrant. Remove and set aside.
Cook the Chicken
Heat the remaining tablespoon of oil in the skillet over medium-high heat.
Add the chicken pieces and cook until browned and cooked through (5-7 minutes). Remove and set aside.
Stir-Fry the Vegetables
In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
Add bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until tender-crisp.
Combine Everything
Return the chicken and cashews to the skillet. Stir in the sauce and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.
Serve
Garnish with green onions and serve hot over steamed rice or noodles.
Notes:
Christmas Colors: Red and green bell peppers create a festive look for the holidays. Add diced red chili or cherry tomatoes for extra flair.
Protein Options: Swap chicken for shrimp, tofu, or turkey for variety.
Vegetables: Feel free to add or substitute vegetables like snap peas, zucchini, or mushrooms.
Tips:
Prep Ingredients: Have everything chopped and ready to go before starting the stir-fry. Cooking moves quickly!
Customize Heat: Add red chili flakes or a dash of sriracha for a spicier version.
Toast Cashews Carefully: Toasting enhances flavor but watch closely to avoid burning.
Double the Sauce: If you like more sauce with your stir-fry, double the sauce ingredients.
Nutritional Information (per serving, based on 4 servings)
Calories: ~350
Protein: 28g
Fat: 16g
Carbohydrates: 22g
Fiber: 3g
Sugars: 9g
Sodium: 650mg
This Christmas Cashew Chicken Stir-Fry is a wholesome, colorful dish packed with protein and festive cheer. Perfect for a cozy holiday dinner!