Monday, March 8, 2021

Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry is loaded with flavor from a garlic, honey soy sauce and is packed with broccoli, bell peppers and carrots with roasted cashews for a delicious dinner in 15 minutes!

Cashew Chicken Stir-Fry

I wasn't even planning on sharing this recipe on the blog but when everyone in my family loved this cashew chicken stir-fry so much, I decided that I had to share the recipe. Cashew chicken stir-fry is so easy that it comes together in only 15 minutes. It is saucy and super flavorful. It makes a great weeknight meal when you want something delicious, healthy and that takes not a lot of time.


Healthy Chicken Cashew Stir-Fry

For this cashew chicken stir-fry, I used red and green peppers, carrots and frozen broccoli for the veggies. Feel free to make this with whatever vegetables that you like. It will come out great with many different veggies. I used chicken but tofu, pork or even beef would be good. 


Healthy Cashew Chicken Stir-Fry

I like pairing my cashew chicken stir-fry with brown rice. I'll share my favorite hack again of making a huge amount of brown rice and then freezing it in ziploc bags to defrost for quick meals. I also use quick cook brown rice sometimes. 


Chicken Stir-Fry with Cashews

The sauce is flavorful with low-sodium soy sauce, rice vinegar and honey. I also used chopped garlic, ginger and green onions for lots of flavor. You could use garlic powder or ground ginger but fresh tastes the best. This is a high-fiber meal that has healthy fats from the cashews. The veggies and brown rice are loaded with fiber. 


Cashew Chicken Stir-Fry

Yield: serves 4 

Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry is loaded with flavor from a garlic, honey soy sauce and is packed with broccoli, bell peppers and carrots with roasted cashews for a delicious dinner in 15 minutes!

Prep Time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

INGREDIENTS

  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon honey
  • 1 pound chicken breasts
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 large carrots, thinly sliced in strips
  • 12 ounce bag frozen broccoli
  • 1 teaspoon chopped garlic
  • 2 teaspoons grated fresh ginger
  • 1/2 cup roasted cashews
  • 2 diced green onions
  • Optional: sesame seeds

INSTRUCTIONS

  1. Whisk together the cornstarch, water, soy sauce, rice vinegar and honey. Set aside to let thicken.
  2. Dice chicken breasts into small, bite sized pieces. Heat olive oil in a large pan over medium-high heat and add in chicken.
  3. Cook until chicken is cooked through and slightly browned, about 4-5 minutes.
  4. Add peppers, carrots and broccoli to the pan and stir-frequently for about 2 minutes.
  5. Add in chopped garlic and ginger and cook for 2 minutes.
  6. Add in the sauce and stir well. Let thicken for 1 minute. Top with roasted cashews, green onions and if desired, sesame seeds.
Enjoy!


Check out other similar Asian-style recipes:

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Cashew Chicken Stir-Fry Recipe

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