Cashew Chicken Stir Fry
Cashew Chicken Stir Fry is so easy to make and filled with fresh veggies, chicken, and crunchy cashews. The glaze on top is incredible!
Servings: 4
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
Calories: 420kcal | Carbohydrates: 24g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 893mg | Potassium: 1077mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4004IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 4mg
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