Quick & Easy Cashew Chicken Stir Fry
You guys know that one-pot meals are totally my thing, and this Cashew Chicken Stir Fry fits right in. You just can’t go wrong throwing a bunch of chicken and fresh veggies into one skillet and tossing it all together with a savory sauce! Not only is this recipe perfect for weekly meal prep (these leftovers taste amazing the next day), but cleanup is a breeze, making it an ideal weeknight meal. What I love most about this recipe is how easy it is to prepare. With just a few simple ingredients, you can whip up a restaurant-quality dish in no time. Plus, it’s a great way to use up any veggies you have on hand, making it as versatile as it is tasty.
Chicken Breasts: I cut them into bite-sized pieces so they cook evenly and quick. You can substitute with chicken thighs if you prefer. Egg White: Helps to velvet the chicken, making it tender and juicy. Cornstarch: Coats the chicken, creating a smooth and slightly crisp texture. Soy Sauce: Adds a rich, salty flavor. Opt for a low sodium soy sauce to keep it healthier. Vegetable Oil: Any neutral oil like canola or grapeseed works too.
Red Bell Peppers: For a sweet crunch and vibrant color. Feel free to use different colors for variety. Broccoli Florets: You can swap with snap peas or green beans. Garlic: Fresh is best, use as much or as little as you like. Hoisin Sauce: Adds a sweet and tangy depth to the sauce. If you don’t have hoisin sauce, you can use a mix of soy sauce, a bit of honey or brown sugar, and a dash of sriracha or chili paste. Sesame Oil: Gives a distinct nutty flavor. Roasted Cashews: You can use peanuts if you prefer. Salt and Pepper: Season the dish to taste. Green Onions and Sesame Seeds: For garnish.
Start by whisking together the egg white, cornstarch, soy sauce, and vegetable oil in a bowl. Add the chicken pieces and stir to coat them well. Let the chicken marinate for 10 minutes while you prepare the other ingredients. Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Season lightly with salt and pepper, and stir-fry for about 5-7 minutes until the chicken is fully cooked and slightly golden. You will probably need to do this in batches, I did mine in 2 batches. Next, toss in the bell peppers and broccoli. Continue to stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the soy sauce, hoisin sauce, and sesame oil. Stir everything together, making sure the chicken and vegetables are well-coated with the sauce. Cook for an additional 2 minutes to let the flavors meld together. Finally, stir in the roasted cashews and give the dish a final toss. Garnish with green onions and sesame seeds.
Perfect For Meal Prep
This Cashew Chicken Stir Fry is perfect for meal prep! Make a big batch on Sunday and divide it into individual containers along with some cooked jasmine rice. Store in the fridge for up to 3 days or freeze for up to 2 months. When you’re ready to eat, just reheat in a skillet or microwave, and you’ve got a quick, healthy lunch or dinner ready to go. It tastes even better the next day as the flavors have more time to meld together!
Storage
This dish is best served fresh, but if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. If you want to freeze it, place the stir fry in a freezer-safe container and freeze for up to 2 months. Reheat in a skillet over medium heat, adding a splash of water or soy sauce to keep it moist.
More Delicious Stir Fries
Chicken Ramen Stir Fry Beef Mushroom Stir Fry Korean Beef Stir Fry Pepper Chicken Stir Fry Skillet Spicy Tofu Stir Fry Chicken Broccoli Stir Fry
