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!
