If you’re craving a delicious, colorful, and nourishing meal that comes together in just minutes, this Chicken and Vegetable Stir-Fry with Cashews Recipe is your new go-to. It combines tender strips of chicken with crisp-tender vegetables, all coated in a savory, slightly sweet sauce and finished with the satisfying crunch of toasted cashews. Each bite bursts with layers of flavor and texture that make this dish an absolute crowd-pleaser and a perfect way to enjoy a wholesome dinner any night of the week.
Ingredients You’ll Need
This recipe keeps things simple but packs a punch with fresh ingredients that balance taste, texture, and color beautifully. Every component plays its part, from the juicy chicken strips to the vibrant vegetables and the nutty crunch of cashews.
- 1 pound boneless skinless chicken breasts, cut into thin strips: Ensures quick and even cooking for tender bites.
- 2 tablespoons soy sauce: Adds a savory depth that marinates the chicken perfectly.
- 1 tablespoon cornstarch: Helps give the chicken a light, silky coating that locks in moisture.
- 2 tablespoons vegetable oil (divided): For stir-frying to achieve that perfect sear and vibrant veggies.
- 1 red bell pepper, sliced: Provides sweetness and a pop of bright red color.
- 1 yellow bell pepper, sliced: Adds cheerful yellow hues and a subtle crunch.
- 1 cup broccoli florets: Brings a hearty texture and green vibrance packed with nutrients.
- 1 cup snap peas, trimmed: Offers freshness and a crisp bite to balance the dish.
- 2 cloves garlic, minced: Infuses the stir-fry with aromatic warmth.
- 1 teaspoon fresh ginger, grated: Adds a bright, zesty kick that wakes up the palate.
- 1/3 cup unsalted cashews, toasted: Provides irresistible crunch and nuttiness.
- 1/4 cup low-sodium soy sauce: Forms the rich base of the stir-fry sauce.
- 2 tablespoons hoisin sauce: Adds depth and a sweet-savory balance.
- 1 tablespoon rice vinegar: Lends a gentle tang to brighten flavors.
- 1 tablespoon honey or brown sugar: Brings natural sweetness to the sauce.
- 1/2 teaspoon sesame oil: Delivers that unmistakable toasted aroma to finish the dish.
- Cooked rice for serving: The perfect base to soak up all those delicious juices.
- Sliced green onions and sesame seeds for garnish (optional): Adds fresh color and a little extra texture on top.
How to Make Chicken and Vegetable Stir-Fry with Cashews Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken strips with 2 tablespoons of soy sauce and the cornstarch in a bowl. This simple marinade ensures each piece is coated with flavor and helps create a silky texture when cooked. Let it sit for 10 minutes to soak up all that goodness.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and sear for about 4 to 5 minutes until it’s beautifully browned and cooked through. Once the chicken is ready, remove it from the pan and set it aside, making room for the veggies.
Step 3: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the pan, then toss in the bell peppers, broccoli florets, and snap peas. Stir-fry these colorful veggies for 3 to 4 minutes, just until they become crisp-tender and still retain their vibrant crunch, which is crucial for a lively dish.
Step 4: Add Aromatics
Sprinkle in the minced garlic and grated ginger, stirring quickly for about a minute to release their fragrant essence. These aromatics elevate the flavor to the next level and make your kitchen smell incredible.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil. Pour this luscious sauce over the chicken and vegetables. Toss everything well to ensure every bite is coated in that perfectly balanced glaze.
Step 6: Finish with Cashews
Stir in the toasted cashews, cooking for another 1 to 2 minutes so they warm through and absorb some of the sauce’s flavors. The cashews add an addictive crunch that’s simply irresistible.
How to Serve Chicken and Vegetable Stir-Fry with Cashews Recipe
Garnishes
A sprinkle of sliced green onions and sesame seeds on top adds a fresh pop of color and a subtle crunch. These little touches transform the dish from everyday dinner to restaurant-quality presentation.
Side Dishes
This stir-fry shines when served over a bed of fluffy white or brown rice, which soaks up the flavorful sauce perfectly. For a lighter option, try cauliflower rice or steamed quinoa. Simple steamed dumplings or a crisp Asian slaw can complement the meal beautifully as well.
Creative Ways to Present
For an eye-catching twist, serve the stir-fry in individual lettuce cups or over a nest of spiralized zucchini noodles. You can even make it a shareable platter by arranging the chicken, vegetables, and cashews on a large serving dish with rice in the center. It’s a friendly, communal way to enjoy the meal.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate. The Chicken and Vegetable Stir-Fry with Cashews Recipe keeps well for up to 3 days, making it a fantastic option for busy weeknight lunches or dinner the next day.
Freezing
While the dish tastes best fresh, you can freeze it in a freezer-safe container for up to 2 months. For best results, freeze without the rice to avoid a mushy texture when reheated.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or soy sauce if the sauce seems too thick or dry. Stir periodically to keep everything evenly heated and delicious.
FAQs
Can I use different nuts instead of cashews?
Absolutely! Almonds or peanuts can work nicely if you prefer or have allergies. Just toast them lightly to bring out their flavor before adding to the stir-fry.
Is this Chicken and Vegetable Stir-Fry with Cashews Recipe gluten-free?
To make it gluten-free, simply use tamari or a gluten-free soy sauce alternative and double-check that your hoisin sauce is gluten-free. This swap keeps the flavors intact while accommodating dietary needs.
What other vegetables can I add?
Feel free to get creative with zucchini, carrots, mushrooms, or baby corn. The key is to keep veggies chopped evenly so they cook uniformly and maintain a nice crunch.
How spicy is this dish?
This recipe isn’t spicy by default, but you can easily add red pepper flakes or a drizzle of sriracha to introduce some heat according to your taste preferences.
Can I prepare parts of this recipe ahead of time?
Yes! You can marinate the chicken a few hours ahead and even chop vegetables in advance. Keep everything chilled until ready to cook for a super speedy meal assembly.
Final Thoughts
If you’re searching for a vibrant, flavorful, and healthy dinner idea, you can’t go wrong with this Chicken and Vegetable Stir-Fry with Cashews Recipe. It’s a delightful combination of textures, colors, and tastes that’s quick to make yet impressive enough to satisfy every craving. Gather your ingredients, get cooking, and enjoy this vibrant stir-fry that’s sure to become a beloved staple in your meal rotation.
Print
Chicken and Vegetable Stir-Fry with Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
A quick and healthy Chicken and Vegetable Stir-Fry with Cashews offers a flavorful Asian-inspired dish packed with tender chicken, crisp vegetables, and crunchy toasted cashews, all coated in a savory hoisin-soy sauce. Perfect for a nutritious weeknight dinner served over rice.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce & Garnish
- 2 tablespoons vegetable oil, divided
- 1/3 cup unsalted cashews, toasted
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1/2 teaspoon sesame oil
- Cooked rice for serving
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with 2 tablespoons soy sauce and cornstarch. Toss well to coat all pieces evenly and let sit for 10 minutes to tenderize and develop flavor.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 4–5 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the hot skillet. Add the sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for 3–4 minutes until they are crisp-tender but still vibrant and slightly crunchy.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant, taking care not to burn the garlic.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. In a small bowl, whisk together 1/4 cup soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), and sesame oil. Pour this sauce over the chicken and vegetables, tossing to coat everything evenly.
- Add Cashews and Finish Cooking: Stir in the toasted cashews, then cook for 1–2 more minutes to heat through and allow the flavors to meld, ensuring everything is well coated in the sauce.
- Serve: Serve the stir-fry hot over cooked rice. Garnish with sliced green onions and sesame seeds if desired for added flavor and texture.
Notes
- You can substitute or add other vegetables such as zucchini, carrots, or mushrooms to vary the dish according to your preference.
- For a spicy kick, add a pinch of red pepper flakes or drizzle sriracha sauce during the final cooking step.
- Always toast cashews in a dry skillet over medium heat for 2–3 minutes to enhance their nutty flavor before adding them to the stir-fry.
