34
Cashew Chicken Stir-Fry is a beloved dish in both Chinese-American cuisine and households looking for a quick and tasty meal. This dish combines tender chicken pieces, crunchy cashews, and a medley of fresh vegetables, all tossed in a savory and slightly sweet sauce. It’s the perfect balance of protein, veggies, and flavor—ideal for a busy weeknight dinner that doesn’t compromise on taste or nutrition.
Ingredients Overview
Chicken Breast
- Why This Ingredient? Chicken breast provides a lean protein base for the stir-fry, ensuring a light yet satisfying meal.
- Health Benefits: High in protein and low in fat, chicken breast supports muscle growth and maintenance without adding excessive calories.
Cashews
- Why This Ingredient? Cashews add a delightful crunch and nutty flavor, enhancing the texture and taste complexity of the dish.
- Health Benefits: Cashews are rich in healthy fats, magnesium, and zinc, which are essential for energy production, brain health, and immune function.
Bell Peppers
- Why This Ingredient? Bell peppers bring color, crunch, and sweetness to the stir-fry, making the dish more appealing and balanced.
- Health Benefits: High in vitamins A and C, bell peppers help improve eye health and provide antioxidant properties.
Broccoli
- Why This Ingredient? Broccoli adds a hearty, fibrous element to the dish, complementing the softer textures with its robust presence.
- Health Benefits: Known for its high vitamin K and fiber content, broccoli supports bone health and digestion.
Soy Sauce and Hoisin Sauce
- Why This Ingredient? These sauces provide the essential savory and sweet undertones typical of stir-fry dishes, creating a rich flavor base.
- Health Benefits: Soy sauce is good for adding umami, and hoisin sauce contributes a touch of sweetness without the need for added sugars.
Substitutions
To cater to various dietary needs or preferences, consider these swaps:
- Chicken Breast: Use tofu or tempeh for a vegetarian version, or shrimp for a different protein choice.
- Cashews: Almonds or peanuts can be substituted if cashews are unavailable or if there’s an allergy concern.
- Soy Sauce: Tamari or coconut aminos are excellent gluten-free options for soy sauce.
Recipe
Yield: Serves 4
Ingredients with Measurements
- 1 pound chicken breast, thinly sliced
- 1 cup cashews, unsalted
- 1 red bell pepper, julienned
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice the chicken, chop the vegetables, and measure out the sauces and cashews.
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook Chicken: Add the chicken to the skillet and stir-fry until it starts to brown, about 3-4 minutes.
- Add Vegetables: Incorporate the garlic, bell peppers, and broccoli. Cook for an additional 3-4 minutes until the vegetables are tender.
- Season: Pour in the soy sauce and hoisin sauce. Stir well to coat everything evenly. Season with salt and pepper.
- Add Cashews: Mix in the cashews and stir-fry for another 2 minutes until everything is heated through and coated with sauce.
- Serve: Serve hot over rice or noodles.
Nutrition
Each serving of Cashew Chicken Stir-Fry contains approximately:
- Calories: 350
- Carbs: 15g
- Fats: 18g
- Protein: 30g
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Conclusion
Cashew Chicken Stir-Fry is not just a meal; it’s a vibrant, quick, and healthy option that satisfies the whole family. Its combination of lean protein, healthy fats, and fresh vegetables makes it a balanced dish perfect for any night of the week. Give it a try and bring a touch of gourmet to your dinner routine!
FAQ
- Can I make this dish ahead of time? Yes, you can prepare all the ingredients ahead of time and quickly stir-fry them before serving.
- What can I serve with Cashew Chicken Stir-Fry? This dish pairs well with steamed rice, noodles, or a side of additional steamed vegetables.
Ingredients
- 1.5 Cup Chicken, breast meat,cut into small pieces
- 1 tsp Sesame Oil
- 1/4 tsp Baking Soda
- 1 tsp Black Pepper Powder
- 1 Tbsp Sauce Mix
- 1/2 Tbsp Cornstarch
- For Cashew Chicken Sauce:
- 1/4 Cup Unsalted Chicken Stock
- 1.5 Tbsp Low Sodium Soy Sauce
- 1 tsp Sugar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Hoisin Sauce
- 1 tsp Sriracha
- 1 Tbsp Oyster Sauce
- A dash of Black Pepper Powder
- 1 Tbsp Tomato Ketchup
- 1 tsp Chili Garlic Sauce
- Additional:
- 1 Tbsp Sesame Oil
- 1 Tbsp Vegetable Oil
- 1 tsp Ginger,grated
- 1 Tbsp Garlic,grated
- 1 Small White Onion,chopped
- 3/4 Cup Unsalted Cashews Roasted Whole
- 2 Tbsp Chopped Spring Onion,green
- Sesame Seeds
Instructions
- In a bowl add the ingredients mentioned for sauce mix.
- Mix well everything and keep aside.
- In another bowl,add the chicken pieces,clean.
- Add the ingredients mentioned and mix well and keep aside.
- Heat a pan/skillet/wok,add the sesame oil and vegetable oil.
- When its hot,add the chicken pieces and immediately stir fry till cooked well.
- Keep this aside.
- In the same pan,add the ginger,garlic and onion.
- Stir fry till soft.
- Add the sauce mix to this and let it cook for few seconds till it slightly thickens.
- Next add the chicken pieces and toss well to coat the chicken with sauce mix.
- Finally adjust salt and add cashews,chopped green onions and sesame seeds.
- Serve with rice or noodles of your choice!