Quick Cashew Chicken Stir-Fry
A quick and easy homemade dinner ready in 20 minutes featuring tender chicken, crunchy roasted cashews, and fresh veggies in a savory-sweet sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 pound (450g) chicken breast, cut into bite-sized pieces
- ½ cup (70g) roasted unsalted cashews
- 2 tablespoons vegetable oil (can substitute with avocado oil)
- 3 cloves garlic, minced
- 2 stalks green onions, sliced
- 1 medium bell pepper, thinly sliced (red or yellow)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- ¼ cup (60ml) water or chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Optional: red pepper flakes and sesame seeds for garnish
Instructions
- Slice chicken breast into bite-sized pieces. Thinly slice bell pepper and chop green onions. Mince garlic cloves. Set roasted cashews aside.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and water or chicken broth until sugar dissolves. Set aside.
- Toss chicken pieces with cornstarch slurry (cornstarch mixed with water) to coat evenly.
- Heat wok or skillet over medium-high heat and add vegetable oil. Heat until shimmering but not smoking.
- Add chicken in a single layer and sear without moving for about 2 minutes. Stir-fry for 3-4 more minutes until cooked through and golden. Cook in batches if needed.
- Add minced garlic and sliced bell pepper, stir constantly for 1-2 minutes until fragrant and slightly softened but still crisp.
- Pour sauce over chicken and veggies, stir well to coat. Cook for another 2 minutes until sauce thickens and clings to ingredients.
- Stir in roasted cashews and sliced green onions. Cook for 30 seconds more to warm through.
- Serve immediately over steamed white or brown rice or your favorite noodles. Garnish with optional sesame seeds or red pepper flakes.
Notes
Keep ingredients prepped before cooking as stir-frying is fast. Coat chicken with cornstarch slurry for a glossy sauce. Use high heat and avoid overcrowding the pan to keep chicken juicy and veggies crisp. Toast cashews separately if time allows for extra flavor. Adjust sauce thickness by adding more cornstarch slurry if needed.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 375
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 30
Keywords: cashew chicken, stir-fry, quick dinner, easy recipe, homemade, chicken stir-fry, healthy dinner, weeknight meal