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
Units
Scale
- 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