Lemon Cashew Chicken Stir Fry
Brighten up your weeknight dinners with this vibrant and flavor-packed Lemon Cashew Chicken Stir Fry! Featuring tender, marinated chicken breast, crunchy toasted cashews, and a medley of crisp vegetables like red bell peppers and snap peas, it’s all brought together with a zesty homemade lemon sauce kissed with honey and soy. This quick and healthy stir fry comes together in just 35 minutes, making it perfect for busy evenings. Serve it over a bed of fluffy rice for a complete meal that’s as satisfying as it is delicious. Perfect for fans of light yet bold flavors, this recipe will transform your stir fry game with its balance of tangy, savory, and subtly sweet notes. Don’t forget the fresh green onion garnish for an added pop of freshness!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 100 grams Cashews (unsalted)
- 3 Garlic cloves
- 1 teaspoon Ginger
- 1 Bell pepper (red)
- 150 grams Snap peas
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 100 milliliters Chicken broth
- 1 tablespoon Honey
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 Green onions
- 4 cups Cooked rice (optional, for serving)
Instructions
Cut the chicken breast into bite-sized cubes. In a small bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of cornstarch. Toss the chicken cubes in the mixture and set aside to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and toast until golden brown, about 2-3 minutes. Remove and set aside.
Mince the garlic and grate the ginger. Slice the red bell pepper into thin strips and trim the ends of the snap peas. Slice the green onions thinly for garnish and set everything aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the marinated chicken and cook for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the garlic, ginger, red bell pepper, and snap peas to the skillet. Sauté for 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, lemon zest, lemon juice, chicken broth, honey, black pepper, and salt.
Return the chicken to the skillet and pour the lemon sauce over the mixture. Stir to coat everything evenly. Let simmer for 2 minutes until the sauce thickens slightly.
Add the toasted cashews and give the stir fry a final toss. Adjust seasoning to taste if necessary.
Serve hot over cooked rice if desired, and garnish with sliced green onions.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4814 mg | 209% | |
| Total Carbohydrate | 309.4 g | 113% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 36.6 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3024 mg | 64% | |
*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.
