This stir fry is a palate pleaser and so easy to whip up.
A go to for me on weekdays that my family looks forward to! Only 20 minutes to make and the best part of this recipe is versatile. You can add or remove ingredients to make it satisfactory to your taste. However, I really like the combo I have here. Tofu works wonderfully with the sauce as well if you are looking to remove the chicken. Simple and packed with vegetables. This is a great healthy meal you can feel good serving your family.Â
I like to make it with white rice. If you want to add more to the meal, and keep to the 20-minute theme, I like to buy frozen egg rolls and pop them in the oven or air fryer while I work on the stir fry. They finish in time to be the perfect side!Â
Let’s get started!
Cashew Chicken Stir Fry
20 minute delicious stir fry that is packed with vegetables and protein that tastes so good, you will feel great serving it to the family!
Servings: 4 servings
Equipment
- wok or large pan
Ingredients
- 2 lbs chicken breast or thigh, cut to bite size pieces
- 3 tbsp olive or peanut oil
- 1/2 to full bell pepper (any color) sliced
- 1/2 cup white onion, chopped
- 1 cup broccoli, chopped
- 1 carrot chopped into bite size pieces
- 1 1/2 cups mushrooms, sliced
- 1/4 cup water chestnuts, chopped
- 1/2 cup cashews
- 4 garlic cloves, minced
- 1 tsp fresh ginger, peeled, and minced
- 1/2 cup green onions, sliced topping, optional
- 1 tbsp sesame seeds topping, optional
- a healthy drizzle of siracha for some heat topping, optional
Stir fry sauce
- 1/4 cup soy sauce
- 1/2 cup chicken stock or vegetable
- 1/4 cup water
- 2 tbsp. honey
- 1 tbsp. cornstarch or xanthan gum
- 1/8 tsp red pepper flakes optional, only if you want some heat
Instructions
- In a small bowl combine all the sauce ingredients. Whisk together and set aside.
- In a wok or large pan over med-high heat, add 1 tbsp. oil
- Add the chicken and stir fry until light golden brown.
- After cooked, remove and set aside on a plate.
- Add the remaining 1 1/2 tbsp. oil.
- Now to the wok add the bell pepper, onion, broccoli, carrots, water chestnuts, and mushrooms. Cook, stirring frequently until the vegetables are crisp and a lightly golden.
- To the wok, add the chicken back along with the cashews, garlic, and ginger. Cook for 1-2 minutes, stirring frequently.
- Whisk the sauce one more time and add to the wok... stir and lower the temp to medium-low. Let the sauce simmer, stir frequently until the sauce is thickened.
- Once thickened, add the green onions, and sesame seeds.
- ENJOY!
