If you’ve been searching for an irresistible dinner that comes together lightning-quick, packs in plenty of colorful veggies, and strikes the perfect balance of savory, sweet, and nutty flavors, this Chicken and Vegetable Stir-Fry with Cashews is about to become your new weeknight staple. Full of bright crunch from fresh vegetables and toasty cashews, tender bites of chicken, and an ultra-satisfying homemade stir-fry sauce, it’s the kind of meal that feels special but doesn’t require complex steps or mysterious ingredients. Ready in just 30 minutes, it’s wholesome, hearty, and absolutely bursting with Asian-inspired flavor!
Ingredients You’ll Need
The magic of this Chicken and Vegetable Stir-Fry with Cashews is that it relies on straightforward, fresh ingredients—each one playing a vital role in making the dish vibrant, textured, and deeply flavorful. With every component shining in its own way, you’ll see just how easy it is to whip up something extraordinary with pantry staples and a handful of produce.
- Chicken breast: Boneless, skinless strips cook up juicy and perfectly absorb the sauce.
- Cornstarch: Lightly coats the chicken for a gorgeous golden crust and helps thicken the sauce.
- Vegetable oil: Neutral and high-heat friendly, it lets all the flavors shine without overwhelming them.
- Red bell pepper: Adds sweetness and a gorgeous pop of red color to the mix.
- Broccoli florets: Bring fiber, crunch, and a vibrant green that makes the dish look as good as it tastes.
- Snap peas: For a fresh, crisp snap and delicate sweetness in every bite.
- Carrot: Thinly sliced for color and just the right touch of earthy sweetness.
- Unsalted roasted cashews: The ultimate buttery crunch, perfectly toasty and full of flavor.
- Low-sodium soy sauce: Forms the salty, umami-rich base of your stir-fry sauce.
- Hoisin sauce: Adds depth and a hint of sweetness with a touch of complexity.
- Rice vinegar: Lends brightness that balances the richness of the chicken and nuts.
- Honey: Rounds out the sauce with a gentle, natural sweetness.
- Sesame oil: Just a drizzle delivers irresistible nutty aroma and flavor.
- Garlic: Minced fresh for that bold, aromatic backbone.
- Fresh ginger: Grated for zing and a touch of warmth.
- Red pepper flakes (optional): Sprinkle in for as much or as little heat as you like.
How to Make Chicken and Vegetable Stir-Fry with Cashews
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken strips with cornstarch in a medium bowl. This quick trick locks in moisture for juicy chicken and creates the perfect light crust, which also helps the stir-fry sauce cling to every piece for maximum flavor in our Chicken and Vegetable Stir-Fry with Cashews.
Step 2: Whisk the Stir-Fry Sauce
In a small bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, fresh ginger, and a pinch of red pepper flakes if you like a little heat. This sauce delivers the savory and sweet backbone that will tie every element of the stir-fry together.
Step 3: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5 to 6 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside so it stays juicy.
Step 4: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to your skillet, then toss in the red bell pepper, broccoli, snap peas, and carrot. Sauté them for 4 to 5 minutes, stirring frequently, until the veggies are crisp-tender—bright, still a bit snappy, and bursting with freshness.
Step 5: Bring It All Together
Return the browned chicken to the skillet and pour in the stir-fry sauce. Toss everything together so the chicken, veggies, and sauce get evenly combined. Let it cook for another 2 to 3 minutes, until the sauce thickens slightly and the flavors meld beautifully.
Step 6: Finish with Cashews
Just before serving, stir in the roasted cashews. They’ll stay perfectly crunchy, adding the signature buttery bite that takes Chicken and Vegetable Stir-Fry with Cashews from delicious to truly memorable.
How to Serve Chicken and Vegetable Stir-Fry with Cashews
Garnishes
A few simple garnishes add both flavor and visual flair: scatter finely chopped scallions for a gentle oniony kick, sprinkle on toasted sesame seeds for a little extra crunch, or finish with fresh cilantro for brightness. A wedge of lime on the side can give a burst of zesty freshness if you love citrus!
Side Dishes
For a classic pairing, serve Chicken and Vegetable Stir-Fry with Cashews over steaming jasmine or brown rice—each grain soaks up the delicious sauce. You can also use fluffy quinoa or even cauliflower rice if you’re leaning low-carb. If you’re looking for a heartier option, a simple egg-fried rice or a chilled Asian cucumber salad adds a refreshing, complementary touch.
Creative Ways to Present
Don’t be shy to make this meal the star at your next dinner party! Try piling the stir-fry over a bed of lightly wilted spinach, or serve it in fun lettuce cups for a hands-on, appetizer-style twist. For a family-style feast, bring your wok straight to the table, letting everyone help themselves to their favorite mix of chicken, veggies, and cashews.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Vegetable Stir-Fry with Cashews stores beautifully in the fridge. Let it cool completely before transferring to an airtight container. It will keep well for up to 3 days, making it a perfect option for meal prep or a speedy lunch the next day.
Freezing
While the veggies may lose a bit of their crispness, you can freeze this stir-fry if needed. Save it in a freezer-safe container (preferably without the cashews, adding those fresh later), and enjoy within one month. Thaw overnight in the refrigerator for best results.
Reheating
To keep everything tender and the sauce luscious, reheat your stir-fry gently over medium heat in a skillet, adding a splash of water or broth to loosen the sauce if needed. Microwave reheating works too, but heat in short bursts and stir often so the chicken stays juicy.
FAQs
Can I substitute the chicken with tofu or another protein?
Absolutely! For a vegetarian twist, swap the chicken for firm tofu (pressed and cubed). You can also use shrimp or thin slices of beef—the stir-fry method stays the same, just adjust the cooking time as needed for different proteins.
What vegetables can I add or use instead?
Flexibility is the beauty of a stir-fry! Try adding mushrooms, zucchini, baby corn, or snow peas, or toss in any veggies you need to use up from your fridge. Just slice everything thin so it cooks quickly and stays crisp.
Is this Chicken and Vegetable Stir-Fry with Cashews gluten-free?
It can be! Just be sure to use gluten-free soy sauce or tamari, and double-check labels on your hoisin sauce to ensure no sneaky gluten ingredients are present.
How do I keep the cashews crunchy?
Add the roasted cashews right at the end, off the heat, to keep them perfectly crunchy. If you’re meal prepping, stir in extra cashews fresh just before serving for the best texture.
Can I make the sauce ahead of time?
Yes, you can whisk up the sauce a day or two in advance and store it tightly covered in the fridge. Give it a quick stir before adding to the pan when cooking your Chicken and Vegetable Stir-Fry with Cashews.
Final Thoughts
There’s just something special about sitting down to a bowl of Chicken and Vegetable Stir-Fry with Cashews—the balance of savory, sweet, and crunchy is hard to beat. Whether you’re feeding family or friends, or just treating yourself to a nourishing homemade meal, this dish really does it all. Grab your skillet and see how easy it is to make a new favorite right at home!
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Chicken and Vegetable Stir-Fry with Cashews Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Vegetable Stir-Fry with Cashews is a flavorful and nutritious dish that comes together quickly. Tender chicken, colorful vegetables, and crunchy cashews are coated in a savory stir-fry sauce for a delicious meal that’s perfect for busy weeknights.
Ingredients
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into bite-sized strips
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, thinly sliced
- ¾ cup unsalted roasted cashews
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional)
Stir-Fry Sauce:
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch in a bowl.
- Prepare Sauce: Whisk together all sauce ingredients in a small bowl.
- Cook Chicken: Brown and cook chicken in a skillet; set aside.
- Stir-Fry Veggies: Stir-fry bell pepper, broccoli, snap peas, and carrot until crisp-tender.
- Combine: Return chicken to skillet, add sauce, and cook until heated through.
- Add Cashews: Stir in cashews before serving.
Notes
- Serve over rice or quinoa.
- For a vegetarian version, use tofu and omit cornstarch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 370
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
