Description
This Chicken and Vegetable Stir-Fry with Cashews is a flavorful and nutritious dish that brings together tender chicken, crunchy veggies, and toasty cashews in a savory sauce. Perfect for a quick and satisfying weeknight meal!
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Stir-Fry:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 cup roasted unsalted cashews
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Cook the Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes until golden and cooked through. Remove and set aside.
- Prepare the Stir-Fry: Add the remaining oil to the pan and sauté the bell peppers, broccoli, carrot, and zucchini for 4 to 5 minutes until crisp-tender. Stir in the garlic, ginger, and green onions, and cook for 1 minute until fragrant.
- Make the Sauce: In a small bowl, whisk together the chicken broth, oyster sauce, hoisin sauce, rice vinegar, and honey.
- Combine Ingredients: Return the chicken to the pan, pour in the sauce, and toss everything together. Simmer for 2 minutes until the sauce thickens slightly.
- Finish and Serve: Stir in the cashews and season with salt and pepper if needed. Serve hot with steamed rice or noodles.
Notes
- You can substitute cashews with peanuts or almonds if desired.
- For extra heat, add a pinch of red pepper flakes or a sliced chili pepper.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
