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
Scale
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
