Cashew Chicken Stir Fry
An easy stir fry with chicken, broccoli, cashews and the best homemade sauce.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 4
- Category: Dinner
- Method: Stove-Top
- Cuisine: Asian
Ingredients
Scale
- ¼ cup low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- ¼ cup chicken stock
- 1 tablespoon corn starch
- Pinch crushed red pepper flakes
- 2-3 tablespoons oil
- 1-pound boneless skinless chicken breasts, thinly sliced
- Pinch coarse salt and ground black pepper
- 1 large head broccoli, cut into florets
- 2 cups stir-fry veggies (red pepper strips, snap peas)
- 1 ½ cups cooked rice or quinoa
- ½ cup cashews or peanuts, chopped and toasted
- Sriracha, for drizzling
Instructions
- In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil. In a small bowl, whisk together the stock and corn starch until incorporated. Whisk into the soy sauce mixture. Add a pinch of crushed red pepper flakes.
- Heat the oil in a large wok or skillet to medium-high heat. Add chicken breast and season with salt and pepper. Cook for about 4-5 minutes, stirring frequently, until browned. Add broccoli and stir-fry vegetables and cook another 3-4 minutes, until just slightly tender. Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.
- Serve stir fry over cooked rice or quinoa and garnish with cashews or peanuts and Sriracha.
Notes
Cooking Tip: Toasting the cashews gives a nutty flavor and crisper texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 475
- Sugar: 7g
- Sodium: 768mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 70mg