A straightforward flavorful sauce covers the chicken, vegetables, and crispy cashews in the Cashew Chicken Stir Fry.
When you can create your own at home, there’s no need to get takeout! Serve the noodles or fluffy rice with this simple cashew dish.
Order in at home
Food: Cashew Chicken Stirfry (Source: Tasty)This Cashew chicken stir fry recipe is one of my favorite takeout recipes, and I adore a nice chicken stir fry.
I decided that it was time to learn how to make it at home because it is more affordable, healthier, and tastier than what you would get from a restaurant.
Let’s start by discussing vegetables. I combine onions, zucchini, and mushrooms when I make this dish. You can prepare cashew chicken with additional vegetables, such as
- green or red bell peppers
- celery
- the water chestnut
- broccoli
- carrots
The chicken is added to the skillet after the veggies have been cooked till tender crisp (as opposed to being soggy).
How to Prepare Cashew chicken stir fry
- Chicken: For this simple chicken stir-fry, I use boneless, skinless chicken breasts that I cut into 1-inch pieces. You might also use boneless, skinless chicken thighs as I use in my stir-fry with chicken and broccoli. The chicken and vegetables are coated in a simple sauce after being cooked until the chicken is golden brown.
- Sauce: The majority of the ingredients for the sauce are probably already in your pantry. The hoisin sauce could be the exception; it can be found in the ethnic foods department of most supermarkets.
- Toppings: With green onions, cilantro, and fresh, crisp bean sprouts, cashew chicken is delicious.
- Rice: Start cooking a pot of rice at the same time as you begin the chicken stir fry. Everything ought to be prepared simultaneously!
Cashew Chicken Fry
A straightforward savory sauce covers the chicken, vegetables, and crispy cashews in this cashew chicken stir fry. When you can create your own at home, there’s no need to get takeout!
|
ten minutes to prepare
fifteen minutes to cook
period: 25 minutes
portions: 4 portions
|
Ingredients for Cashew chicken stir fry
for the stir fry
- 1 tablespoon vegetable oil divided use
- 2 small zucchini quartered lengthwise then sliced into 1-inch pieces
- 1 cup of mushrooms quartered
- 1 onion coarsely chopped
- ½ teaspoon salt
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- ¼ teaspoon pepper
- 2 cloves garlic minced
- ⅓ cup roasted cashews unsalted or low sodium
for the sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- ⅓ cup chicken broth or water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons corn starch
Instructions
Food: Cashew Chicken Stirfry (Source: Tasty)- On medium heat, warm up 1 teaspoon of vegetable oil. When the onions are finished, remove them from the heat.
- When the vegetables are just starting to brown and become soft, add the mushrooms and zucchini to the skillet and simmer for an additional 4-5 minutes.
- Vegetables should be taken out of the pan, placed on a platter, and covered to maintain warmth.
- After using a paper towel to clean the pan, add the final 2 tablespoons of oil. Heat up to a medium-high setting.
- Add salt and pepper to the chicken before placing it in the pan. Cook until well heated through and golden brown, about 3 to 4 minutes per side.
- Cook the garlic for 30 seconds after adding it to the pan.
- Make the sauce while the chicken is cooking.
- Combine the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch in a small bowl.
- Pour the sauce over the vegetables before adding them back to the skillet with the chicken. When the sauce has thickened, turn up the heat to high and simmer for a couple of minutes. If necessary, taste and add additional salt and pepper.
- Cashews are then added, and if preferred, rice is served right away.
Nutrition information
Calories: 289 | Carbohydrates: 14g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 822mg | Potassium: 881mg | Fiber: 2g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 23.3mg | Calcium: 36mg | Iron: 1.7mg