Description
A flavorful and easy Cashew Chicken Stir-Fry featuring tender chicken pieces cooked with crisp vegetables and roasted cashews in a savory Asian-inspired sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
Vegetables and Garnishes
- 1 red bell pepper, sliced
- 1 zucchini, halved and sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1/2 cup roasted unsalted cashews
- Green onions and sesame seeds for garnish (optional)
Cooking Oil and Serving
- 2 tablespoons vegetable oil (for cooking)
- Cooked white or brown rice for serving
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with cornstarch and 1 tablespoon of soy sauce. Toss well to coat evenly and let it marinate for 10 to 15 minutes. This helps to tenderize the chicken and gives it a nice coating when cooked.
- Prepare the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, and sesame oil until fully blended. Set aside to use later for stir-frying.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the pieces turn golden brown and are cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add sliced red bell pepper, zucchini, and onion. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender, maintaining a slight crunch for texture.
- Add Garlic and Chicken Back: Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant. Return the cooked chicken to the pan with the vegetables.
- Combine with Sauce and Cashews: Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Stir in the roasted unsalted cashews and cook for another 1 to 2 minutes to heat through and meld the flavors.
- Serve: Serve the cashew chicken stir-fry hot over cooked white or brown rice. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Use low-sodium soy sauce to better control the saltiness of the dish.
- Add chili flakes or a squirt of sriracha to the sauce if you prefer a spicy kick.
- To enhance flavor, toast the cashews lightly in a dry pan before adding them to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
