Chicken and Cashew Stir Fry
Savor the bold and savory flavors of this quick and easy Chicken and Cashew Stir Fry, a one-pan dinner that's perfect for busy weeknights! Tender, marinated chicken breast is stir-fried with crisp red bell pepper and zucchini, then tossed in a flavorful sauce made with soy, oyster, and hoisin sauces for a rich umami kick. Roasted cashews add a delightful crunch, while aromatic garlic, ginger, and sesame oil bring depth to every bite. Ready in just 30 minutes, this wholesome dish is served over fluffy jasmine rice, making it a satisfying and crowd-pleasing meal the whole family will love. Perfect for fans of Asian-inspired recipes, this stir fry is packed with nutrients, texture, and irresistible flavor!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 unit Red bell pepper, sliced
- 1 unit Zucchini, sliced
- 100 grams Cashews, roasted and unsalted
- 2 tablespoons Oyster sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 2 units Scallions, sliced
- 4 cups Cooked jasmine rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and place it in a bowl.
Add 2 tablespoons of soy sauce and 1 teaspoon of cornstarch to the chicken. Toss to coat evenly and let it marinate for 10 minutes.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, oyster sauce, hoisin sauce, and sesame oil. Mix well to create the stir fry sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir fry for 4-5 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and ginger, and stir fry for 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and toss to combine.
Pour the prepared stir fry sauce over the chicken and vegetables. Stir well to coat everything evenly and let it cook for another 1-2 minutes until the sauce thickens.
Add the cashews and toss everything together.
Remove the stir fry from the heat and garnish with sliced scallions.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 902 mg | 19% | |
*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.
