Cashew Chicken Stir Fry

Packed with flavor and on the table in just 30 minutes, this Cashew Chicken Stir Fry recipe is the perfect combination of tender chicken, crunchy cashews and crisp veggies in an irresistibly tasty sauce.

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Prep: 10

Cook: 20

Total: 30

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 598kcal

Ingredients

Stir Fry

2 pounds boneless skinless chicken breasts
2 Tablespoons olive oil
1 large green bell pepper (or 2 small ones)
1 medium yellow onion
2 green onions
2 garlic cloves, minced
1 cup roasted cashews
1 Tablespoon sesame seeds, for garnish

Sauce

½ cup soy sauce
¼ cup water
¼ cup oyster sauce
2 teaspoons sesame oil
2 teaspoons grated fresh ginger
1 teaspoon chili flakes
2 teaspoons cornstarch, to thicken (optional)

Instructions

First, prepare the sauce so you have it ready to use in a couple of minutes. To make the sauce, mix all the ingredients in a medium-sized bowl until combined. Set it aside.
Next, chop the chicken into bite-size pieces. Then, heat 1 tablespoon of olive oil in a large wok. Add chopped chicken and let it cook over medium heat. Turn occasionally until the chicken is golden brown. Once fully cooked, place the chicken on a plate and cover it.
While the chicken is cooking, chop the veggies. First, chop the onion and green bell pepper into bite-size pieces and the green onion into thin slices. Keep some green onion tops to garnish. Then chop garlic into tiny pieces.
Once you remove the chicken from the wok, add another tablespoon of oil. Add the chopped bell pepper, and onion. Stir until onion is translucent and pepper is tender.
Add sliced green onion and chopped garlic. Stir over heat until fragrant.
Add cooked chicken, roasted cashews, and prepared sauce. Stir for one or two minutes to let the chicken and vegetables absorb the flavors.
Serve warm in individual bowls, with or without white rice. Garnish with sesame seeds, chopped green onion tops, and chili flakes.

Notes

Add other veggies to your taste like broccoli, carrots, or red bell pepper.

To store: Keep leftovers (which taste even better the following day) in an airtight container in the fridge for up to five days.
To reheat: Place leftovers in a pan and reheat on the stove or place on a microwave safe plate and heat in the microwave until warm throughout. Add a splash of chicken broth or water if the sauce needs to be loosened.

Nutrition

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