Cashew Chicken Stir Fry
Satisfy your craving for bold, savory flavors with this quick and easy Cashew Chicken Stir Fry! Tender bites of chicken are coated in a delicate cornstarch crust, then seared to golden perfection before being tossed with crisp, colorful veggies like broccoli, red bell peppers, and carrots. The dish is elevated with a rich, umami-packed stir-fry sauce made from soy sauce, oyster sauce, and hoisin sauce, finished with a splash of nutty sesame oil. Toasted cashews add delightful crunch, while fresh ginger and garlic provide aromatic depth. Ready in just 35 minutes, this one-pan meal is ideal for busy weeknights and pairs beautifully with fluffy rice for a satisfying dinner the whole family will love. Transform your table with this vibrant, takeout-inspired favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 Red bell pepper, sliced
- 150 grams Broccoli florets
- 1 Carrot, julienned
- 100 grams Cashews
- 2 Green onions, sliced
- 4 cups Cooked rice, for serving
Instructions
Cut the chicken breasts into bite-sized pieces and place them in a bowl.
Sprinkle the cornstarch over the chicken and toss to coat evenly.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil to create the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until cooked through and slightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but crisp.
Return the chicken to the pan, then pour the stir-fry sauce over the mixture.
Add the cashews and toss everything together, ensuring the sauce coats all the ingredients evenly. Cook for another 2 minutes.
Remove from heat and garnish with sliced green onions.
Serve the cashew chicken stir fry over cooked rice.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 30.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.9 g | ||
| Protein | 206.8 g | 414% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
