Vegetarian Chicken with Cashew Nuts
Elevate your weeknight dinners with this irresistible recipe for Vegetarian Chicken with Cashew Nuts—where plant-based chicken strips meet the creamy crunch of toasted cashews for a flavorful, meat-free twist on a classic dish. This quick and easy stir-fry combines vibrant bell peppers, tender carrots, and fragrant garlic and ginger, all coated in a rich, savory sauce made with soy and hoisin. Ready in just 35 minutes, it’s perfect for busy schedules while still delivering bold, restaurant-quality flavors. Serve it atop fluffy steamed rice or noodles for a satisfying vegetarian meal that’s sure to impress both seasoned foodies and picky eaters alike. Keywords: vegetarian chicken stir-fry, cashew nut recipes, plant-based dinner ideas, quick vegetarian meals.
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 100 grams cashew nuts
- 1 large bell pepper
- 1 medium carrot
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 100 milliliters water
- 2 tablespoons vegetable oil
- 1 inch piece ginger
- 3 garlic cloves
- 3 spring onions
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by prepping your ingredients: slice the bell pepper and carrot into thin strips, mince the garlic, and finely chop the ginger. Slice the spring onions into 1-inch pieces.
In a small bowl, combine the soy sauce, hoisin sauce, and water. Add the cornstarch and mix until smooth. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cashew nuts and stir-fry them until they are golden brown and toasted, about 2-3 minutes. Remove the nuts and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Increase the heat to high and add the plant-based chicken strips. Stir-fry for about 4-5 minutes until they are slightly crispy and heated through. Remove them from the skillet and set them aside.
Lower the heat back to medium and add the ginger and garlic to the skillet. Sauté for about 30 seconds until fragrant.
Add the sliced bell pepper, carrot strips, and half of the spring onions to the skillet. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
Return the plant-based chicken and toasted cashews to the skillet. Give the sauce mixture a quick stir and pour it over the ingredients in the skillet.
Stir everything together until the sauce thickens and evenly coats the chicken and vegetables, roughly 2-3 minutes.
Season with salt and black pepper to taste.
Garnish with the remaining spring onions before serving.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 28.0 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2782 mg | 59% | |
*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.
