Cashew chicken stir-fry
Easy to make
This cashew chicken stir-fry is not only delicious, it’s also incredibly easy to make.
The combination of tender chicken, crunchy cashews, and a flavorful sauce may sound impressive, but it’s actually a simple dish made with ingredients you’ll likely recognize from other Asian recipes.
An explosion of Asian flavors
The sauce is a delicious blend of familiar Asian ingredients that are widely used in both Chinese and Thai cooking. Think soy sauce, oyster sauce, and a touch of brown sugar for the perfect balance of salty, umami, and sweet flavors. The sauce is the secret ingredient that gives this dish its signature flavor. The cashews add a satisfying crunch that takes it to the next level.
Fresh vegetables
While the chicken and cashews are the stars of the dish, the vegetables complete the meal. We use sugar snap peas, bell pepper, red onion, and green onions for a colorful and wholesome combination. These vegetables not only make the dish look vibrant, but also add texture and freshness. The result is a perfect balance of protein, vegetables, and a rich, flavorful sauce.
A quick meal
One of the things that makes cashew chicken stir-fry even more appealing is how quickly it comes together. In just 30 minutes, you’ll have a flavorful international dish on the table. Perfect for a busy weeknight!
Cashew chicken stir-fry
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
Cashew chicken stir-fry is made with tender chicken, crisp vegetables, crunchy cashews, and a savory sauce. An easy dinner ready in 30 minutes.
Ingredients
- 1 lb chicken breast
- 8 oz sugar snap peas
- 2 cloves garlic
- 1 red bell pepper
- 1 red chili pepper (such as a jalapeño or habanero)
- 1 red onion
- 1 bunch green onions
- 2 tablespoons all-purpose flour
- 2 tablespoons oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 cup cashews
- Vegetable oil
- White rice, for serving
Instructions
- Cut the chicken breast into bite-sized pieces and season generously with salt. Sprinkle with the flour and toss to coat. Shake off any excess flour. Heat a generous amount of vegetable oil in a wok or large skillet and cook the chicken until browned on all sides.
- Meanwhile, finely chop the red onion and garlic. Cut the bell pepper into strips and slice the chili pepper and green onions into thin rings.
- Remove the chicken from the pan and set aside.
- Briefly sauté the red onion and garlic, then add the sugar snap peas, bell pepper, chili pepper, and green onions. Stir-fry over medium heat for 5 to 7 minutes, stirring regularly.
- Meanwhile, make the sauce in a small saucepan by combining the oyster sauce, soy sauce, brown sugar, ground ginger, and 1/2 cup water. Whisk until smooth.
- In a small bowl, mix the cornstarch with 1 to 2 tablespoons cold water to make a slurry. Gradually whisk the slurry into the sauce until it thickens.
- Return the chicken to the vegetables and toss everything together. Add the sauce and stir-fry for another 1 to 2 minutes.
- Serve with white rice, cashews, and, if desired, some extra green onions and sliced chili pepper.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
