Chicken Stir-Fry with Cashews

Name: Chicken Stir-Fry with Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g chicken breast, cut into 1-inch pieces; 100 g cashews; 2 tbsp vegetable oil, divided; 1 each yellow onion, thinly sliced; 1 each red bell pepper, cut into 1-inch pieces; 300 g broccoli, cut into small florets; 3 each garlic, minced; 15 g ginger root, minced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp honey; 2 tsp cornstarch; 2 tbsp water; 2 each scallion, thinly sliced, for garnish; 4 cup jasmine rice, for serving

Tender chicken and crunchy cashews in a savory-sweet ginger garlic sauce, stir-fried with crisp vegetables. A quick and satisfying weeknight dinner that beats takeout.

⏱ 15 min prep · 10 min cook · easy

Servings

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Ingredients

450 g chicken breast cut into 1-inch pieces
100 g cashews
30 ml vegetable oil divided
1 yellow onion thinly sliced
1 red bell pepper cut into 1-inch pieces
300 g broccoli cut into small florets
3 garlic minced
15 g ginger root minced
45 ml soy sauce
30 ml oyster sauce
15 ml rice vinegar
15 ml honey
10 ml cornstarch
30 ml water
2 scallion thinly sliced, for garnish
950 ml jasmine rice for serving

Nutritionper serving (4 total: 4390 kcal)

Calories	1100
Protein	47g
Fat	23g
Carbs	174g
Fiber	7g
Sugar	11g
Sodium	1200mg

Gear for this recipe

Method

1
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.
2
Toasting
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add the cashews and toast, stirring constantly, until fragrant and lightly golden, about 2 minutes. Remove cashews to a plate.
⏲ 2 min
3
Stir-frying
Increase heat to high. Add the remaining 1 tablespoon of oil. Add the chicken pieces in a single layer; let sear undisturbed for 1-2 minutes until golden brown on the bottom. Then stir-fry until the chicken is just cooked through and no longer pink, about 3-4 minutes. Remove chicken to a bowl.
⏲ 6 min
4
Stir-frying
Add onion, bell pepper, and broccoli to the hot wok. Stir-fry until the vegetables are crisp-tender and slightly charred, about 3-4 minutes. The broccoli should be bright green and the onion translucent.
⏲ 4 min
5
Stir-frying
Add the garlic and ginger to the vegetables and stir-fry until fragrant, about 30 seconds.
⏲ 30s
6
Stir-frying
Return the chicken and any juices to the wok. Pour the sauce over everything and stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly. The sauce should be glossy and cling to the chicken and vegetables.
⏲ 2 min
7
Add the toasted cashews back to the wok and toss to combine. Remove from heat.
8
Garnish with sliced scallions and serve immediately over steamed jasmine rice.