Chicken and Cashews Stir Fry
Elevate your weeknight dinners with this vibrant Chicken and Cashews Stir Fry, a quick and flavorful dish packed with tender chicken, colorful vegetables, and crunchy cashews. Marinated in a blend of soy sauce and cornstarch for that perfect sear, the chicken comes together with crisp broccoli, sweet red bell peppers, and carrots in a savory sauce made from oyster sauce, hoisin sauce, and sesame oil. This 30-minute stir fry recipe offers a harmonious balance of textures and flavors, topped off with green onions for a fresh finish. Perfectly paired with steamed rice or noodles, this easy stir-fry is a nutritious, restaurant-quality meal you can whip up in no time.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 3 cloves garlic cloves
- 1 teaspoon fresh ginger
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup cashews
- 1 cup chicken stock
- 1 teaspoon cornstarch
- 2 stalks green onions
Instructions
Cut the chicken into bite-sized pieces and place them in a bowl. Add 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Toss to coat and let marinate for 10 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, chicken stock, and 1 teaspoon of cornstarch. Set aside.
Peel and mince the garlic cloves. Grate the ginger. Thinly slice the red bell pepper, chop the broccoli florets into smaller pieces, and peel and slice the carrot into thin rounds. Slice the green onions for garnish.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
Return the chicken to the skillet and pour the sauce mixture over the contents. Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats evenly.
Add the cashews and toss to combine. Cook for 1 more minute to heat the cashews through.
Serve the stir-fry hot over steamed rice or noodles and garnish with sliced green onions.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 41.5 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.5 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2664 mg | 57% | |
*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.
