Chicken Stir Fry with Cashews
Elevate your weeknight dinner routine with this vibrant and flavorful Chicken Stir Fry with Cashews. This quick and easy recipe combines tender chicken strips coated in cornstarch for a crispy sear, an array of colorful vegetables like red and yellow bell peppers and broccoli, and a savory-sweet sauce made with soy sauce, hoisin, honey, and sesame oil. Finished with crunchy cashews and fresh green onions, this dish is a perfect balance of textures and flavors. Ready in just 30 minutes, it’s a healthy, protein-packed meal ideal for busy families. Serve over steamed rice or noodles for a satisfying and delicious dinner that’s sure to impress. Perfect for lovers of stir fry recipes, this dish is a must-try!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 whole Red bell pepper, sliced
- 1 whole Yellow bell pepper, sliced
- 150 grams Broccoli florets
- 100 grams Cashews, unsalted
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper.
In a medium bowl, coat the chicken strips with cornstarch, ensuring an even layer.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips and stir fry for 4-5 minutes until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the red and yellow bell peppers, along with the broccoli florets. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and stir well to combine with the vegetables.
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, and honey.
Pour the sauce mixture over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Stir in the cashews and sliced green onions, mixing well.
Remove from heat and garnish with sesame seeds, if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 40.5 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 45.7 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 294 mg | 23% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2809 mg | 60% | |
*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.
