Cashew Chicken Stir-Fry
Creamy, juicy, and bursting with savory-sweet flavors, this Cashew Chicken Stir-Fry is a fast, family-friendly meal that combines tender chicken, crunchy cashews, bright red bell pepper, and crisp broccoli in a glossy soy-hoisin sauce.
Servings: 4 servings
Equipment
- Wok
- Skillet
Ingredients
Ingredients
- 1 pound Chicken breast, thinly sliced
- 1 cup Cashews, unsalted whole or halved
- 1 Red bell pepper, julienned
- 1 cup Broccoli florets washed and cut into small pieces
- 2 tablespoons Soy sauce use low-sodium if preferred
- 1 tablespoon Hoisin sauce
- 2 cloves Garlic, minced
- 2 tablespoons Vegetable oil for stir-frying
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice the chicken into even, thin strips. Julienne the red bell pepper and cut the broccoli into small florets. Mince the garlic and measure the soy and hoisin sauces.
- Heat Oil: Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it shimmer.
- Cook Chicken: Add the sliced chicken in a single layer. Stir-fry until browned and mostly cooked through, about 3 to 4 minutes.
- Add Vegetables: Push the chicken to one side. Add garlic, then the bell pepper and broccoli. Stir-fry until tender-crisp, about 3 to 4 minutes.
- Season: Pour in soy sauce and hoisin sauce. Stir to coat everything evenly. Taste and season with salt and pepper if needed.
- Add Cashews: Stir in the cashews and continue to stir-fry for another 1 to 2 minutes.
- Serve: Remove from heat and serve hot over rice, cauliflower rice, or noodles.
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze the cooked dish for up to 2 months.