This chicken and cashew nut stir-fry recipe is a delicious and relatively quick meal perfect for a weeknight dinner. It's packed with flavor, featuring tender chicken, crunchy cashews, and vibrant vegetables all tossed in a savory sauce. This recipe is easily adaptable to your preferred vegetables and spice levels, making it a versatile and satisfying dish.
What Makes This Chicken and Cashew Stir-Fry Recipe Special?
This recipe prioritizes fresh ingredients and a balanced flavor profile. The sauce is not overly sweet or overly salty, allowing the natural flavors of the chicken and vegetables to shine through. The addition of cashews provides a delightful textural contrast and a nutty richness that complements the savory sauce perfectly. We'll also address some frequently asked questions to ensure your stir-fry turns out perfectly every time.
Ingredients You'll Need:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- For the Vegetables:
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup snow peas (or sugar snap peas)
- For the Sauce:
- ¼ cup soy sauce (low sodium preferred)
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp oyster sauce (optional, but adds depth of flavor)
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ tsp red pepper flakes (optional, for spice)
- For Garnish:
- ½ cup roasted cashews
- 2 green onions, thinly sliced
- Sesame seeds (optional)
Step-by-Step Instructions:
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Prepare the Chicken: In a medium bowl, toss the chicken with cornstarch, salt, and pepper. This helps the chicken to brown and retain moisture.
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Stir-fry the Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned (about 5-7 minutes). Remove the chicken from the wok and set aside.
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Stir-fry the Vegetables: Add the bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly softened. Add the garlic, broccoli, and snow peas and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), oyster sauce (if using), sesame oil, ginger, and red pepper flakes (if using).
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Combine and Simmer: Return the chicken to the wok. Pour the sauce over the chicken and vegetables. Stir to combine and cook for 1-2 minutes until the sauce has thickened slightly and coats everything evenly.
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Garnish and Serve: Stir in the roasted cashews. Garnish with green onions and sesame seeds (if using). Serve hot over rice or noodles.
Frequently Asked Questions (FAQs)
Can I use different vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Mushrooms, carrots, zucchini, and baby corn would all be delicious additions.
What kind of rice is best?
Jasmine rice or long-grain white rice are both excellent choices for serving with this stir-fry.
Can I make this ahead of time?
While it's best served fresh, you can prepare the sauce and chop the vegetables ahead of time. Cook the chicken and vegetables just before serving to maintain their optimal texture.
How can I make it spicier?
Add more red pepper flakes or a dash of your favorite hot sauce to the sauce. You could also include a chopped chili pepper with the vegetables.
Can I substitute the cashews?
While cashews add a unique flavor and texture, you can substitute them with other nuts like peanuts or almonds. However, be mindful that the flavor profile will change slightly.
Tips for Success:
- Use a wok or large skillet to ensure even cooking.
- Don't overcrowd the wok; cook the chicken and vegetables in batches if necessary.
- Taste and adjust the seasoning as needed.
- Serve immediately for the best flavor and texture.
Enjoy your delicious and easy chicken and cashew nut stir-fry! Let me know in the comments how yours turned out.
