Chicken Cashew and Noodle Stir Fry
Packed with vibrant vegetables, tender chicken, and crunchy cashews, this Chicken Cashew and Noodle Stir Fry is a quick and flavorful dinner option perfect for busy weeknights. Featuring an irresistible combination of soy sauce, hoisin, and sesame oil, the savory stir-fry sauce ties together chewy egg noodles, crisp bell peppers, and aromatic ginger and garlic. Stir-fried to golden perfection in just 15 minutes, this one-pan dish delivers a restaurant-quality meal in the comfort of your own kitchen. Garnished with fresh green onions, it’s a delightful fusion of textures and flavors that’s sure to become a family favorite. Ideal for meal prepping or serving fresh, this recipe checks all the boxes for a satisfying and wholesome dinner. Keywords: chicken cashew stir fry, noodle stir fry recipe, quick stir fry, easy weeknight dinners, one-pan recipes.
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Recipe Information
Ingredients
- 500 grams chicken breast, thinly sliced
- 250 grams egg noodles
- 1 cup cashews, unsalted
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large carrot, julienned
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoons black pepper, freshly ground
Instructions
Bring a pot of water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water to create a stir-fry sauce. Set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the sliced chicken and season with black pepper. Stir-fry for 4-5 minutes until the chicken is cooked through and golden brown. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the bell peppers and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok and toss to combine.
Add the cashews to the wok, followed by the cooked noodles. Toss everything together to mix.
Pour the prepared stir-fry sauce over the ingredients in the wok. Stir well to coat everything evenly and allow the sauce to heat through, about 2-3 minutes.
Remove the wok from the heat and sprinkle the chopped green onions on top.
Serve immediately and enjoy your flavorful Chicken Cashew and Noodle Stir-Fry!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 968 mg | 21% | |
*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.
