Cashew Chicken Stir Fry
This one pan dinner has so much flavor, is loaded with vegetables, and it makes the best leftovers! You can really use any vegetables you have laying around, so keep that in mind for this recipe. Enjoy and don’t forget to leave a review!
Prep time: 10-15 minutes
Cook time: 10-15 minutes
Total time: 20-30 minutes
Yields: 6 servings
Prep time: 10-15 minutes
Cook time: 10-15 minutes
Total time: 20-30 minutes
Yields: 6 servings
Ingredients
For stir fry
1 1/2 lb boneless skinless chicken breast (cut into bitesized pieces)
2 medium bell peppers (cut into bitesize pieces)
2 cups broccoli florets
2 cups zucchini (cut into bitesize pieces)
1 cup celery (cut into bitesize pieces)
1 cup cremini or white mushrooms (sliced)
2/3 - 1 cup roasted unsalted cashews
8 green onions (white and green part separated)
2 tbsp olive oil
1 tbsp cornstarch
Salt and pepper to taste
Optional: toasted sesame seeds for garnish
For sauce
1/4 cup water
3 tbsp hoison
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp chili garlic sauce
1 tbsp honey
1 tbsp grated ginger
4-6 garlic cloves (minced)
1 tsp cornstarch
Red pepper flakes to taste
Directions
1) Toss cornstarch, salt, and pepper with chicken until evenly coated.
2) Heat olive oil in a large saucepan over medium heat and add chicken.
3) Stir frequently until chicken is browned on the outside (about 5 minutes) then add the vegetables, mushrooms, and white parts of green onion and cook until chicken is cooked through and the vegetables are tender. While this is cooking, whisk together the sauce ingredients.
4) Once the chicken mixture is done, pour the sauce over it and toss to coat. Add cashews and mix.
5) Garnish with the green part of the green onion and toasted sesame seeds.
6) Serve over rice.
