Spicy Cashew Chicken Stir Fry
Transform your weeknight dinners with this irresistible Spicy Cashew Chicken Stir Fry, a quick and flavorful dish that’s ready in just 35 minutes! Juicy, bite-sized chicken thighs are coated in cornstarch for a golden, crispy finish before being tossed with tender-crisp broccoli, vibrant red bell peppers, and roasted cashews. A bold, tangy-sweet sauce made with soy sauce, hoisin, sriracha, and honey ties it all together, delivering a perfect balance of heat and umami. Finished with the aroma of garlic and ginger and garnished with fresh green onions, this stir fry is ideal served over white or brown rice for a satisfying, restaurant-quality meal you can enjoy from the comfort of home. Perfect for fans of Asian-inspired cuisine, this dish is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha
- 1 tablespoon honey
- 1 cup chicken stock
- 2 tablespoons sesame oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 2 stalks green onions, sliced
- 1 cup roasted unsalted cashews
- 4 cups cooked white or brown rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and toss them in a bowl with 2 tablespoons of cornstarch until evenly coated. Set aside.
In a small bowl, combine soy sauce, hoisin sauce, sriracha, honey, and chicken stock. Whisk well and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the red bell pepper and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but slightly crisp.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Add the roasted cashews and stir to combine. Taste and adjust seasoning, adding more soy sauce or sriracha if needed.
Remove from heat and garnish with sliced green onions. Serve immediately with cooked rice, if desired.
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 48.5 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2849 mg | 61% | |
*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.
