Stir Fried Chicken with Cashews
Savor the bold flavors and vibrant textures of Stir Fried Chicken with Cashews, a quick and delicious dish perfect for weeknight dinners or casual gatherings. This recipe features tender, marinated chicken stir-fried to golden perfection and paired with crisp red bell peppers, zucchini, and aromatic garlic and ginger. A savory sauce made with hoisin, oyster sauce, and chicken broth coats every bite, while toasted cashews add a delightful crunch. Finished with a drizzle of fragrant sesame oil and fresh green onion garnish, this restaurant-quality dish comes together in just 35 minutes. Serve it over steamed rice or noodles for an irresistible homemade meal packed with protein and fresh veggies. Ideal for those craving healthy, flavorful stir-fry recipes, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 2 tbsp Cornstarch
- 3 tbsp Soy sauce
- 3 tbsp Cooking oil (vegetable or canola)
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 1 Red bell pepper
- 1 Zucchini
- 100 g Unsalted cashews
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 100 ml Low-sodium chicken broth
- 1 tsp Sesame oil
- 2 Green onions
Instructions
Cut the chicken breast into bite-sized pieces and place in a bowl. Add 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Toss until the chicken is evenly coated and set aside to marinate for 10 minutes.
Mince the garlic and ginger. Thinly slice the red bell pepper and zucchini into strips. Chop the green onions into 1-inch pieces, separating the white and green parts.
In a small bowl, mix the hoisin sauce, oyster sauce, remaining 2 tablespoons of soy sauce, and chicken broth. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Add 1 tablespoon of oil to the skillet. Stir-fry the garlic, ginger, and the white parts of the green onions for 30 seconds until fragrant.
Add the red bell pepper and zucchini to the skillet, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken to the skillet and pour the prepared sauce over the mixture. Stir well to coat everything evenly.
Add the cashews to the skillet and stir-fry for 1-2 minutes to combine and heat through.
Drizzle sesame oil over the stir fry and mix again. Garnish with the green parts of the green onions.
Serve hot with steamed rice or noodles of your choice.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 728 mg | 15% | |
*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.
