Cashew Chicken Stir Fry: Quick, Irresistible Weeknight Win
Calories: 410kcal
Ingredients
- 1 lb (450 g) chicken breast or thighs, diced
- 2 cup broccoli florets (or your fave mix of veggies)
- 1 bell pepper, sliced
- 1/2 cup unsalted cashews, whole or halved
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp vegetable oil or sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or more soy for veg-friendly)
- 1 tbsp hoisin sauce (optional, for extra depth)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey or brown sugar
- 1/2 cup chicken broth or water
- 1 tsp cornstarch mixed with 2 teaspoons water (slurry)
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- Prep everything first. Dice chicken, chop veggies, and whisk the sauce ingredients in a bowl. Mise en place, people. It makes this quick dinner actually cook faster.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until lightly browned and just cooked through. Remove to a plate; you’ll thank yourself later for not overcooking it.
- In the same pan, add the remaining oil. Sauté garlic and ginger for about 30 seconds until fragrant—don’t burn them, or your tongue will revolt.
- Slide in broccoli and bell pepper. Stir-fry 2–3 minutes until they’re crisp-tender. If you like softer veggies, cook a minute longer.
- Return the chicken to the pan. Give the sauce a quick stir, then pour it in. Bring to a simmer and cook 1–2 minutes to let everything mingle.
- Stir in the cornstarch slurry to thicken the sauce. Add cashews and toss to coat. Taste and adjust salt or a splash more vinegar if you want it brighter.
- Serve hot over rice or noodles. Quick, easy, and saucy—just how we like it.