Karol Smith
Savory Cashew Chicken Stir-Fry with Vegetables
Description:
This Savory Cashew Chicken Stir-Fry with Vegetables is a delightful and nutritious dish that brings together the goodness of lean chicken breast, crisp vegetables, and the rich, buttery flavor of cashews. Perfect for a quick and satisfying weeknight meal, this stir-fry is both easy to prepare and loaded with delicious Asian-inspired flavors.
Ingredients:
– 1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips
– 1 cup cashews
– 2 tablespoons vegetable oil
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 medium carrot, julienned
– 1 cup snow peas
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 green onions, sliced
– 1/4 cup soy sauce
– 2 tablespoons hoisin sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey or maple syrup
– 1 teaspoon cornstarch mixed with 2 tablespoons water
– Cooked rice or noodles, for serving
– Sesame seeds (optional) for garnish
Instructions:
1. Prepare the Chicken:
Season the chicken slices with a little salt and pepper.
2. Cook the Cashews:
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and sauté until they are golden brown and fragrant, about 2-3 minutes. Remove the cashews from the pan and set aside.
3. Stir-Fry the Chicken:
In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil and increase the heat to high. Add the chicken strips and cook, stirring frequently, until the chicken is cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
4. Cook the Vegetables:
Add the garlic and ginger to the wok and sauté for 30 seconds until fragrant. Then, add the bell peppers, carrot, and snow peas. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.
5. Make the Sauce:
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and honey or maple syrup. Pour the sauce over the vegetables in the wok and stir well to combine.
6. Thicken the Sauce:
Add the chicken back to the wok along with the cashews. Stir in the cornstarch-water mixture and cook for an additional 1-2 minutes, or until the sauce has thickened and everything is well combined.
7. Finish and Serve:
Stir in the sliced green onions. Serve the cashew chicken stir-fry over cooked rice or noodles. Garnish with sesame seeds, if desired.
Enjoy this delicious and healthy Savory Cashew Chicken Stir-Fry with Vegetables!
