Cashew Chicken Stir-Fry
A quick and comforting stir-fry featuring tender chicken, crunchy cashews, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast Tender and lean. Can also use tofu for a vegetarian option.
- 1 cup cashews Roasted and unsalted for delightful crunch.
- 2 cups mixed vegetables Such as bell peppers, broccoli, snap peas. Can swap for carrots or zucchini.
- 3 cloves garlic Minced for aromatic flavor.
- 1 inch piece fresh ginger Grated to add warmth.
- ¼ cup soy sauce Use low-sodium for a lighter profile.
- 2 tablespoons honey To add sweetness.
- 2 tablespoons sesame oil For cooking and flavor.
- to taste cooked rice or noodles To serve as a base.
Instructions
Preparation
- Chop your chicken into bite-sized pieces and dice the vegetables.
- In a small bowl, whisk together soy sauce, honey, and grated ginger.
Cooking
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until browned.
- Add the minced garlic and stir for about 30 seconds, then toss in the mixed vegetables.
- Stir-fry for another 3-4 minutes until the vegetables are vibrant and tender.
- Stir in the cashews and pour the sauce over the mix, tossing everything together.
- Cook for an additional minute before removing from heat.
Serving
- Serve hot over rice or noodles.
Notes
Consider adding red pepper flakes for heat or sesame seeds for garnish before serving.