Name: Cashew Chicken Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Chicken breast; 1 cup Cashews; 1 cup Broccoli florets; 0.5 cup Red bell pepper (sliced); 2 tbsp Soy sauce

Is it true that you crave a classic Chinese takeout? The sweet and savory sauce, the perfectly cooked chicken, and those crunchy cashews… Mmm! Who wants the mystery ingredients? What is the best recipe for a chicken stir fry? Is it really better than anything you’ll get delivered, and I promise, it’s so easy even on those days. What are some crazy week I always feel like I’m cheating because it tastes so indulgent, but it’s actually packed with nutrients. Protein and veggies. Think of it as a deconstructed, healthier version of General Tso’s, but with nutty crunch! Is this a healthy comfort food?

What is a cashew chicken stir fry?

Cashew Chicken Stir-Fry is a classic Chinese-American dish, featuring tender pieces of chicken. What are some of the best stir-fried vegetables in a savory and slightly sweet sauce? What are the best ways What is a quick and easy meal that’s packed with flavor and texture? What are some recipes that can be made at home? What are some good ways to prepare a hot wok? It’s one of those dishes that seems fancy, but it’s surprisingly simple to pull together, even if you don’t have much experience with it. I’m not a seasoned chef. What do I do What is your secret weapon for weeknight dinners? What is satisfying without the fuss?

Why you’ll love this recipe?

What is the recipe for Cashew Chicken Stir-Fry? What I love most about this is how customizable it is. Don’t like broccoli? What are some ways to make a spicy pepper spicier? What is a blank canvas for your taste buds?

Why do you become addicted?

Unbelievable Flavor:The sauce is the star of the show, a harmonious blend of soy sauce, hoisin, honey, and some tang. What is the secret ingredient to make it addictive? How do I make a splash of rice vinegar in my kitchen?
Super Simple:Is this a recipe that can be made in 30 minutes? I’ve made this on nights when I was *this* close to ordering takeout, and it’s always a lifesaver.
Budget FriendlyYou probably already have most of the ingredients in your pantry. Chicken thighs are usually less expensive than breasts and stay incredibly tender in the stir-fry.
Versatile:Serve it over rice, noodles, quinoa – you name it! Is it cold in a lunchbox the next day?

I have other stir-fry recipes, of course. My Chicken is a hit and so is my Shrimp Fried Rice. What is the best recipe for a chicken stir-fry? What are the flavors of cashews? I feel like a treat without being unhealthy, and that’s always the win in my book.

How do you make cashew chicken stir fry?

Quick Overview

What’s the best way to marinate chicken, stir-fry it with veggies, whip up a killer sauce and serve it up. What are some of the best ways to serve cashews? What is the best way to get everything ready before you turn on the stove? Is stir-frying a fast process? What happens when chicken is burning?

Ingredients

What is the recipe for chicken marinade?

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I swear by thigh for stir-fries; Is it true that tomatoes stay juicy?
How much soy sauce should I use?
What is the best way to cook chicken in cornstarch?
1 tablespoon rice wine (or dry sherry if you don’t have rice)
1 teaspoon sesame oil (adds a wonderful nutty flavor)

For the Stir-Fry: What

2 tablespoons vegetable oil (or canola oil) per person.
1 onion, sliced. 1
2 cloves of garlic, minced.
1 inch ginger, minced (fresh ginger makes a huge difference!)
1 red pepper, sliced. 1 tsp. of
1 green bell pepper, sliced. 1 tbsp
1 cup broccoli florets (or your favorite stir-fry veggies)!
1/2 cup roasted cashews (I like to buy them already roast to save time)
Optional: Sliced green onions for garnish.

For the Sauce:

1/4 cup soy sauce (again, low sodium).
2 tablespoons of hoisin sauce (this gives it that authentic Chinese flavor)
2 tablespoons honey (or maple syrup for a vegan option).
1 tablespoon rice vinegar (this brightens up the sauce)
1 teaspoon sesame oil per 1 cup.
1/2 teaspoon cornstarch (to thicken the sauce) (for dipping)
1/4 cup water

How do I learn to

Step 1: Marinate the Chicken

In a medium bowl, combine the chicken pieces with the soy sauce, cornstarch, rice wine, and sesame seeds. Set aside. Mix well and let it marinate for at least 20 minutes, or even better, for an hour in the fridge. The longer it marinates, the more flavorful it will be! I’ve even marinated it overnight and it was amazing.

Step 2: Prepare the Sauce

While the chicken is marinating, whisk together all the sauce ingredients in a small bowl. Serve immediately. Soy sauce, hoisin sauce and honey, rice vinegar, sesame oil, cornstarch, and water. Set aside. Make sure the cornstarch is fully dissolved, so you don’t get lumps in your sauce.

Step 3: Stir-Fry the Chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering (it should be really hot! ), add the chicken in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. Stir-fry for 3-4 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion, garlic, and ginger and stir-fry for about a minute, until fragrant. Then, add the bell peppers and broccoli and stir-fry for another 3-4 minutes, until they are tender. I like my veggies to have a little bite to them, but you can cook them longer if you prefer.

Step 5: Combine Everything

Return the chicken to the wok with the vegetables. What is the best sauce for chicken and vegetables? Pour the sauce over the vegetables and stir-fry for 1-2 minutes. Everything is well coated and thickened. Should I cook my own food?

Step 6: Add the Cashews and Serve

Stir in the roasted cashews. Serve immediately over rice, noodles, or your favorite base. Garnish with sliced green onions, if desired. Honestly, the cashews make such a difference here. Don’t skip them!

5. What to Serve It With

This Cashew Chicken Stir-Fry is a complete meal in itself, but here are a few ideas to make it even more special:

Classic Rice: Fluffy white rice or brown rice is always a good choice. I especially like Jasmine rice because its floral aroma complements the sauce so well.

Noodles: Lo mein noodles or even spaghetti noodles work great. Just toss them with a little sesame oil to prevent sticking.

Quinoa: For a healthier option, serve it over quinoa. It adds a nice nutty flavor and a boost of protein.

Steamed Vegetables: Add a side of steamed Bok Choy or snow peas for extra veggies.

We have a family tradition of serving this with Egg Rolls if we’re feeling extra indulgent! Honestly, this is such a crowd-pleaser that you really can’t go wrong with whatever sides you choose.

Top Tips for Perfecting Your Cashew Chicken Stir-Fry

I’ve been making this dish for years, so I’ve learned a few tricks along the way:

Chicken Prep: Cut the chicken into evenly sized pieces so it cooks evenly. Don’t overcrowd the pan when stir-frying; work in batches if necessary. This ensures that the chicken sears properly and doesn’t steam.

Veggie Variety: Feel free to experiment with different vegetables. Bell peppers, broccoli, snap peas, carrots, and water chestnuts all work well. Just adjust the cooking time accordingly. Heartier veggies like carrots will take longer to cook than tender ones like snap peas.

Sauce Consistency: If the sauce is too thick, add a tablespoon or two of water to thin it out. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while it’s simmering.

Cashew Crunch: Add the cashews at the very end, just before serving. This ensures that they stay nice and crunchy. You can also toast them in a dry skillet for a few minutes before adding them to the stir-fry for an even nuttier flavor.

Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the sauce or a drizzle of sriracha to the finished dish.

Flavor Boost: A little grated fresh ginger and minced garlic adds a ton of flavor to the stir-fry. Don’t skimp on these!

Seriously, don’t be afraid to experiment! That’s the beauty of stir-fries – they’re so adaptable to your taste preferences.

Storing and Reheating Tips

Got leftovers? Here’s how to keep them fresh:

Refrigerator Storage: Store the Cashew Chicken Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. It’s great for meal prepping lunches!

Freezer Instructions: For longer storage, you can freeze the stir-fry for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container or bag. When reheating, thaw it in the refrigerator overnight.

Reheating Tips: Reheat the stir-fry in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it, but it might not be as crispy. I usually add a splash of water or broth when reheating to keep it from drying out.

Cashew Considerations: If you know you’re going to have leftovers, consider adding the cashews just before serving, rather than adding them to the whole batch. This will help them stay crunchy.

Frequently Asked Questions

Can I make this gluten-free?

Yes! To make this gluten-free, use tamari instead of soy sauce. Tamari is a Japanese soy sauce that is naturally gluten-free. Also, double-check that your hoisin sauce is gluten-free, as some brands contain wheat.

Can I use chicken breasts instead of chicken thighs?

You can, but chicken thighs tend to be more tender and flavorful in stir-fries. If you use chicken breasts, be careful not to overcook them, or they will become dry. Cut them into evenly sized pieces and cook them until they are just cooked through.

What other vegetables can I use?

The possibilities are endless! Some other great options include carrots, snow peas, water chestnuts, mushrooms, and zucchini.

Can I make this vegetarian or vegan?

Absolutely! Substitute the chicken with tofu or tempeh. For a vegan version, use maple syrup instead of honey in the sauce and make sure your hoisin sauce is vegan-friendly.

My sauce isn’t thickening, what do I do?

Make sure the cornstarch is fully dissolved in the water before adding it to the sauce. If the sauce still isn’t thickening, you can add a little more cornstarch (mixed with water) and simmer for a few more minutes.

Final Thoughts

This Cashew Chicken Stir-Fry recipe is a family favorite for a reason. It’s quick, easy, and incredibly delicious. Plus, it’s so much healthier than takeout! The combination of tender chicken, crisp vegetables, crunchy cashews, and that amazing sauce is simply irresistible. I truly hope you give this recipe a try – I know you’ll love it! If you’re looking for more easy and flavorful weeknight meals, be sure to check out my other stir-fry recipes. Happy cooking, and let me know in the comments how yours turns out! I’d love to hear about your variations and favorite veggies to use. Don’t forget to rate the recipe if you enjoyed it!