Description
A quick and delicious Chicken Cashew and Broccoli Stir-Fry that combines tender chicken, crunchy vegetables, and roasted cashews in a flavorful sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup snap peas
- 1/2 cup roasted cashews
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Stir in the broccoli, bell pepper, and snap peas. Cook for another 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce and honey. Pour this mixture over the chicken and vegetables.
- Add the cornstarch mixture to the skillet, stirring well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
- Remove from heat and stir in the roasted cashews.
- Serve hot over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sliced jalapeños while cooking the chicken.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg