Springtime Chicken and Cashew Stir Fry
Bursting with vibrant colors and fresh flavors, this Springtime Chicken and Cashew Stir Fry is the ultimate quick and healthy dinner idea. Tender strips of marinated chicken are wok-tossed with crisp sugar snap peas, sweet red bell peppers, and crunchy cashews, creating a delightful medley of textures. Infused with a savory sauce featuring soy, hoisin, and oyster sauces, each bite is a harmonious balance of umami and subtle sweetness. This 30-minute stir fry, enhanced by aromatic garlic and ginger, makes the perfect weeknight meal when served over steamed rice or noodles. Packed with seasonal vegetables and protein, it’s a nutritious and flavorful option your family will love.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 150 grams sugar snap peas
- 1 carrot, julienned
- 3 green onions, chopped
- 1 cup raw cashews
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 3 tablespoons water
- 1 teaspoon sesame oil
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce and the cornstarch. Mix well to coat evenly and set aside to marinate for 10 minutes.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the chicken strips and stir-fry for 3-4 minutes until cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the sliced red bell pepper, sugar snap peas, and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok along with the chopped green onions and raw cashews. Mix everything together well.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, hoisin sauce, oyster sauce, and water. Pour this sauce mixture into the wok and stir to coat the ingredients evenly.
Cook for another 2-3 minutes until the sauce thickens slightly and all the ingredients are heated through.
Drizzle the sesame oil over the stir fry and give it a final stir.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 38.3 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3759 mg | 80% | |
*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.
