Description
A vibrant and flavorful Cashew Chicken Stir Fry featuring tender chicken breast, crisp vegetables, and crunchy dry-roasted cashews tossed in a savory-sweet stir-fry sauce, served over rice for a complete and satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 ¼ pounds boneless skinless chicken breast, cut into 1-inch bite-size pieces
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
Vegetables and Extras
- 3 tablespoons vegetable oil (or as needed, divided)
- 1 red bell pepper, chopped (about 1 cup)
- 2 ribs celery, sliced
- 8 ounces cremini mushrooms, stemmed and quartered
- ¾ cup coarsely shredded carrot (bagged variety)
- ½ cup plus 2 tablespoons sliced green onions (divided)
- 1 teaspoon minced garlic
- ½ cup dry-roasted cashew halves (unsalted)
- Sesame seeds, as needed
- 4 cups cooked white or brown rice (for serving)
Stir-fry Sauce
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 1 â…“ teaspoons finely grated fresh ginger root or ginger paste
- 1 teaspoon Sriracha (or to taste)
- 1 teaspoon sesame oil
Instructions
- Prepare the Chicken: Place the chicken pieces in a large mixing bowl. Season with salt and pepper, then add 2 tablespoons of cornstarch. Toss thoroughly until the chicken pieces are evenly coated. Set this mixture aside for now.
- Make the Stir-Fry Sauce: Combine soy sauce, rice vinegar, hoisin sauce, honey, 2 teaspoons cornstarch, grated ginger, Sriracha, and sesame oil in a small bowl. Whisk everything together until smooth and well blended, then set aside.
- Brown the Chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. When the oil is hot, add half of the coated chicken pieces. Sauté for 3 to 4 minutes until the chicken is lightly golden brown but not fully cooked through. Transfer the chicken to a plate. Add the remaining vegetable oil to the skillet and repeat this browning process with the remaining chicken. Set the browned chicken aside.
- Cook the Vegetables: In the same empty skillet or wok, add the chopped red bell pepper and sliced celery. Add a little more oil if necessary. Stir frequently and cook for about 3 minutes until the vegetables are crisp-tender. Add the quartered mushrooms, shredded carrots, half of the sliced green onions (½ cup), and minced garlic. Continue to sauté for another 1 to 2 minutes to slightly soften the mushrooms and carrots.
- Combine and Finish Cooking: Return the browned chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce and add the dry-roasted cashew halves. Stir everything together and cook for another 1 to 2 minutes until the chicken is fully cooked through and the sauce has thickened and become bubbly. Remove the skillet from heat and sprinkle with the remaining green onions and sesame seeds.
- Serve: Spoon the cashew chicken stir fry over individual servings of cooked white or brown rice and enjoy immediately.
Notes
- For the best texture, brown the chicken in batches without overcrowding the pan.
- You can substitute chicken breast with boneless skinless chicken thighs if preferred.
- Adjust the Sriracha level to control the spice intensity.
- Make sure to toss the chicken with cornstarch well to create a crispy coating after sautéing.
- Use low-sodium soy sauce to keep the sodium content moderate.
- This dish can be prepared with brown rice for a healthier whole grain option.
