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- 1 lb boneless chicken breast - 1 cup raw cashews - 1 bell pepper - 1 cup broccoli florets - 2 carrots - 3 green onions - 3 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 3 cloves garlic - 1-inch piece of ginger - Salt and pepper When you prepare cashew chicken stir fry, you need fresh and good ingredients. Start with the chicken. Use one pound of boneless chicken breast. Cut it into small, bite-sized pieces. This helps it cook fast and evenly. Next, grab a cup of raw cashews. They add a nice crunch and flavor. You can toast them for extra taste. Now, let’s pick the veggies. I love using a bell pepper. Any color will do! Slice it into strips. You will also need a cup of broccoli florets. They bring a bright color and good nutrition. Don’t forget about the carrots! You will need two. Cut them into thin strips, known as julienne. This helps them cook quickly. For a finishing touch, chop three green onions. They add a fresh taste and nice look. Now, let’s talk about the sauce. You will need soy sauce, hoisin sauce, and sesame oil. Measure out three tablespoons of soy sauce. Add one tablespoon of hoisin sauce and sesame oil each. This mix adds great flavor. Finally, you need cooking essentials. Use two tablespoons of vegetable oil to fry everything. For flavor, have three cloves of garlic and one inch of ginger ready. Mince the garlic and grate the ginger. Also, keep salt and pepper handy to season your dish. These ingredients come together to make a fast and tasty meal. - Patting chicken dry: Take 1 pound of boneless chicken breast. Use a paper towel to pat it dry. This step helps the chicken cook well. Season it with salt and pepper to add flavor. - Toasting the cashews: Grab 1 cup of raw cashews. Put them in a dry skillet. Heat it over medium. Stir the cashews often for about 3-5 minutes. They should turn golden brown. This brings out their rich flavor. Once done, remove them from the skillet and set aside. - Stir-frying the chicken: In the same skillet, add 2 tablespoons of vegetable oil. Let it get hot. Now, add the seasoned chicken pieces. Stir-fry them for 5-7 minutes. You want them to be cooked through and slightly crispy. After that, take the chicken out and set it aside. - Cooking the vegetables: Add 1 more tablespoon of vegetable oil to the skillet. Toss in 3 cloves of minced garlic and 1-inch grated ginger. Stir for about 30 seconds to release the aroma. Then, add the sliced bell pepper, 1 cup of broccoli florets, and 2 julienned carrots. Cook for 4-5 minutes. The veggies should be tender but still crunchy. - Combining sauces and ingredients: Put the cooked chicken back into the skillet with the veggies. Pour in 3 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 tablespoon of sesame oil. Toss everything together. Cook for another 2-3 minutes. This lets all the flavors mix well. - Adding cashews and green onions: Finally, add the toasted cashews and 3 chopped green onions. Mix everything well. Then, remove the skillet from heat. Your cashew chicken stir fry is ready to serve! - Adjusting seasoning: Start with a little salt and pepper. Taste as you cook. If you want more flavor, add extra soy sauce or hoisin sauce. A dash of sesame oil can also boost the flavor. - Enhancing the sauce: For a richer taste, add a splash of rice vinegar or a pinch of sugar. This balances the salty soy sauce and adds depth. You can also try adding a bit of chili paste for heat. - Stir-frying tips for crispy chicken: Dry the chicken well before cooking. This helps it get crispy. Stir-fry in hot oil for a nice sear. Don’t crowd the pan; cook in batches if needed. - Maintaining vegetable crunch: Add the veggies after the chicken. Stir-fry them quickly over high heat. This keeps them bright and crisp. Cook just until tender but still firm. - Best bases for serving: Serve your stir fry over fluffy rice or quinoa. Both soak up the tasty sauce well. You can also use cauliflower rice for a low-carb option. - Garnishes for presentation: Top with sliced green onions and sesame seeds for a pop of color. A sprinkle of chopped cilantro can add freshness, too. Serve in a nice bowl for a pleasing look. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu gives a great texture. It soaks up the sauce well. Cut firm tofu into cubes and fry until golden. Shrimp cooks fast and adds a sweet taste. Just toss them in the skillet until they turn pink. You can also use beef instead of chicken. Thinly slice flank steak for the best results. Cook it for just a few minutes to keep it tender. This adds a rich flavor to the dish. Feel free to use seasonal vegetables in your stir fry. Carrots and broccoli are great, but you can add bell peppers, snow peas, or zucchini. Snap peas lend a nice crunch. Zucchini cooks quickly and absorbs flavors well. Mix different colors of bell peppers for a vibrant look. Always aim for a mix of textures and colors. This makes your dish more appealing and tasty. If you need a gluten-free option, choose tamari instead of soy sauce. It works just like soy sauce but without the gluten. You can also use coconut aminos for a lighter flavor. For a vegan version, replace the chicken with tofu and use vegan sauces. Make sure the hoisin sauce is vegan as some brands add animal products. This way, everyone can enjoy a delicious meal. To keep your Cashew Chicken Stir Fry fresh, store it in the fridge. Use an airtight container. This helps lock in moisture and flavor. The dish can stay fresh for up to three days. If you want to save it longer, freezing is a good option. Place it in a freezer-safe bag or container. It can last for about three months in the freezer. When it's time to enjoy your leftovers, reheating is key. The best way to reheat stir fry is in a skillet. Heat it over medium heat. Add a splash of water or a little oil. This helps steam the dish. Stir frequently to avoid burning. Avoid using the microwave if you can. Microwaving can make the stir fry soggy, and that’s not tasty. In the fridge, your Cashew Chicken Stir Fry can stay good for three days. After that, its quality might drop. Look for signs of spoilage. If it smells off or has a strange color, toss it. Always trust your senses. If something seems wrong, it’s best to throw it away. To make cashew chicken stir fry, follow these steps: 1. Prep the Chicken: Dry one pound of chicken breast. Use salt and pepper to season. 2. Toast the Cashews: In a skillet, toast one cup of raw cashews for 3-5 minutes until golden. 3. Cook the Chicken: Heat two tablespoons of vegetable oil. Stir-fry the chicken for 5-7 minutes until cooked. 4. Stir Fry Vegetables: Add garlic and ginger. Cook for 30 seconds. Then add sliced bell pepper, broccoli, and carrots. Cook for 4-5 minutes. 5. Combine & Sauce: Add chicken back to the skillet. Pour in three tablespoons of soy sauce, one tablespoon of hoisin sauce, and one tablespoon of sesame oil. Toss for 2-3 minutes. 6. Finish With Cashews: Mix in the toasted cashews and chopped green onions. Serve hot over rice or quinoa. Yes, you can make this dish ahead of time. Here are some meal prep tips: - Cook the Chicken and Veggies: You can cook the chicken and vegetables in advance. Store them in an airtight container. - Make the Sauce: Prepare the sauce ahead. Keep it separate until ready to serve. - Reheat Before Serving: When ready, reheat everything in a skillet. This keeps your dish fresh and tasty. Here are some great side dishes to serve with cashew chicken stir fry: - Rice: Steamed white or brown rice works well. - Quinoa: This is a healthy grain alternative. - Noodles: Try stir-fried noodles for a different twist. - Salad: A light salad can add freshness to your meal. Yes, cashew chicken stir fry is great for meal prepping. Here are best practices: - Storing: Keep leftovers in airtight containers in the fridge for up to four days. - Freezing: You can freeze portions for up to three months. - Reheating: Use a skillet or microwave to reheat. Add a splash of water to keep it moist. Avoid sogginess by reheating quickly. This article covered the key ingredients, cooking steps, and useful tips for cashew chicken stir fry. You can create a tasty and healthy meal with simple ingredients and easy techniques. Remember to adjust flavors and try different proteins or veggies to suit your taste. Meal prepping this dish is smart for quick, delicious dinners. By following these guidelines, you can enjoy a delightful meal time after time. Cook with confidence, and have fun experimenting in the kitchen!

Cashew Chicken Stir Fry

A delicious stir fry featuring tender chicken, crunchy cashews, and vibrant vegetables, all tossed in a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 1 cup raw cashews
  • 1 piece bell pepper (any color), sliced
  • 1 cup broccoli florets
  • 2 pieces carrots, julienned
  • 3 pieces green onions, chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil (for cooking)
  • to taste Salt and pepper
  • for serving Cooked rice or quinoa

Instructions
 

  • Prep the Chicken: Pat the chicken pieces dry with a paper towel. Season with a little salt and pepper.
  • Toast the Cashews: In a dry skillet over medium heat, add the raw cashews. Toast them for about 3-5 minutes, stirring often until golden brown. Remove from the skillet and set aside.
  • Cook the Chicken: In the same skillet, add 2 tablespoons of vegetable oil. Once hot, add the seasoned chicken and stir-fry for about 5-7 minutes until cooked through and slightly crispy. Remove the chicken from the skillet and set aside.
  • Stir Fry Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, stirring for about 30 seconds. Then add the sliced bell pepper, broccoli florets, and julienned carrots. Cook for 4-5 minutes until the vegetables are tender-crisp.
  • Combine & Sauce: Add the cooked chicken back into the skillet with the vegetables. Pour in soy sauce, hoisin sauce, and sesame oil. Toss everything together and cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
  • Finish With Cashews: Finally, add the toasted cashews and chopped green onions. Mix well and remove from heat.

Notes

Serve over rice or quinoa, garnished with green onions and sesame seeds.
Keyword cashew, chicken, quick meal, stir-fry