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
Scale
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.
