Cashew Chicken with Stir Fry Vegetables
Bring bold, savory flavors to your table with this Cashew Chicken with Stir Fry Vegetables recipe—a perfect harmony of tender chicken, vibrant veggies, and crunchy roasted cashews tossed in a rich, umami-packed sauce. This quick and easy dish combines succulent bites of seared chicken with the natural sweetness of red bell peppers, carrots, and snow peas, all enhanced by the freshness of broccoli and the zing of garlic and ginger. The silky soy-hoisin sauce, thickened to perfection, binds the ingredients together for a restaurant-quality finish in under 35 minutes. Serve this colorful, nutrient-packed stir-fry over fluffy rice or noodles for a wholesome, satisfying meal that’s as nutritious as it is delicious. Perfect for weeknight dinners or meal prepping, this recipe is a crowd-pleaser that brings the essence of takeout-style cashew chicken straight to your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.75 cup Cashews (unsalted, roasted)
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Snow peas
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Cornstarch
- 0.25 cup Chicken broth
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 4 servings Cooked rice or noodles
Instructions
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, cornstarch, chicken broth, and sesame oil. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Sear the chicken pieces in the hot skillet until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the sauce. Stir to coat all the ingredients evenly.
Let the mixture simmer for 2-3 minutes until the sauce thickens slightly.
Stir in the roasted cashews and toss again to combine.
Serve the cashew chicken and vegetables over cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 778 mg | 17% | |
*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.
