Simple Cashew Chicken Stir Fry With Fresh Vegetables
A vibrant and flavorful dish featuring tender chicken, crunchy cashews, and fresh vegetables, perfect for quick weeknight meals.
Servings: 4 servings
Equipment
- Skillet or Wok
- Cutting Board
- Knife
Ingredients
Protein
- 500 grams Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Nuts
- 100 grams Cashews Raw or roasted.
Vegetables
- 1 each Red Bell Pepper Sliced into thin strips.
- 1 each Yellow Bell Pepper Sliced into thin strips.
- 1 cup Broccoli Florets
- 2 each Medium Carrots Julienned or sliced thinly.
Aromatics
- 4 cloves Garlic Mince for flavor.
- 1 tablespoon Fresh Ginger Grated.
Sauces
- 3 tablespoons Low-Sodium Soy Sauce For seasoning.
- 1 tablespoon Sesame Oil Enhances flavor.
- 2 tablespoons Vegetable Oil For cooking.
Garnish
- 3 each Green Onions Chopped for garnish.
Instructions
- Gather all ingredients and prepare them as described.
- Heat a large skillet or wok over medium-high heat and add vegetable oil.
- Add chicken pieces to the pan in a single layer and sear for 2-3 minutes.
- Stir chicken occasionally until cooked through, about 5-7 minutes.
- Push chicken to one side, add garlic and ginger, and sauté for 30 seconds.
- Add bell peppers, carrots, and broccoli, and cook for 3-4 minutes.
- Mix soy sauce and sesame oil in a bowl, then pour over the stir fry.
- Add cashews and cook for an additional 2 minutes.
- Sprinkle with green onions, stir to combine, and remove from heat.
- Serve hot over steamed rice or noodles.
Notes
For variations, consider adding different vegetables or proteins, and adjust spice levels to taste.