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Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!
If you are looking for even more amazing stir-fry recipes, be sure to try: 15-minute Garlic Shrimp Stir fry, Honey Garlic Chicken Stir Fry , or even Won Ton Shrimp Stir Fry.
Cashew Chicken Stir Fry
I am definitely obsessed with cashews. And asian inspired meals. So when the two of them combine into one meal… you know its going to become an instant favorite. I love being able to use fresh veggies in a meal and that is why I especially love a good stir fry. It is a complete meal all made in one pan. I also added zucchini into this meal and everything came together perfectly.
The glaze on top of this chicken is absolutely perfect! The sauce thickened up and coated the chicken so well. The flavor was unreal! My hubby said this was one of the best things that I have made. I can’t wait for you to try it!
How do you make a good stir fry?
- To start, browning your chicken in a medium skillet or wok over medium high heat. Then add in your veggies and continue to cook until the veggies start to become tender. Add in cashews.
- Add in chicken broth, soy sauce, brown sugar, and sesame oil. In a small bowl whisk cornstarch and water and add to the sauce. Pour over chicken and veggies and simmer for 2-3 minutes until sauce has thickened.
- Serve over rice.
What can I add to a stir fry?
- Bell peppers
- Hotter pepper varieties (red peppers, etc.)
- Water chestnuts
- Onions
- Sliced Carrots
- Broccoli
- Garlic
- Snow Peas
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Cashew Chicken Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, diced into 1-inch pieces
- 1 diced zucchini
- 1 chopped red bell pepper
- 1 cup sliced mushrooms
- ½ cup shredded carrots
- 1 cup snow peas
- 1 cup whole cashews
- ¾ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 cloves minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- sliced green onions
Instructions
- Heat the 1 tablespoon olive oil over medium-high heat in a large wok or skillet. Add the 1 pound boneless skinless chicken breast, and cook, tossing frequently until mostly cooked through.
- Add the 1 diced zucchini, 1 chopped red bell pepper, 1 cup sliced mushrooms, ½ cup shredded carrots, and 1 cup snow peas to the pan, and cook until the vegetables are tender and the chicken is no longer pink. Add 1 cup whole cashews.
- Pour the ¾ cup chicken broth, ¼ cup low sodium soy sauce, 3 cloves minced garlic, 1 tablespoon brown sugar, and 1 teaspoon sesame oil over the chicken and vegetables.
- In a small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Pour the slurry into the pan and stir until incorporated. Simmer for 2 minutes or until the sauce has thickened.
- Garnish with sliced green onions and serve over rice if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent menu!!