Cashew Chicken Stir Fry
This Cashew Chicken Stir Fry is a quick, easy, and flavor-packed meal with chicken, crisp bell peppers, and cashews, all coated in a savory, slightly sweet sauce. Perfect for busy weeknights, this stir fry comes together in just 35 minutes and tastes better than takeout!
Servings: 4
Calories: 324kcal
Ingredients
For the Chicken
- 2 large chicken breasts cut into bite-sized pieces
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Stir Fry
- 2 tablespoons vegetable oil
- salt and pepper to taste
- 2 medium red bell peppers julienned, different colors
- ½ cup broccoli florets
- 2 cloves garlic minced
- ¼ cup soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- ½ cup roasted cashews
For Garnish
- green onions
- sesame seeds
Instructions
Prepare the Chicken:
- In a bowl, whisk together egg white, cornstarch, soy sauce, and vegetable oil. Add chicken pieces, stirring to coat. Allow to marinate for 10 minutes.
Prepare the Stir Fry
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and season lightly with salt and pepper. Stir-fry until the chicken is fully cooked, about 5-7 minutes.
- Add the bell peppers and broccoli. Continue to stir-fry until vegetables are just tender, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Mix in the soy sauce, hoisin sauce, and sesame oil, combining everything thoroughly for an additional 2 minutes. Stir in the roasted cashews.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Video
Notes
- Velveting = Juicy Chicken – The egg white + cornstarch marinade keeps the chicken silky and tender, just like your favorite takeout.
- High Heat = Best Stir Fry – Don’t be afraid to crank up the heat! Stir-frying should be quick and hot for the best flavor and texture.
- Veggies Stay Crisp – Cook bell peppers and broccoli just until tender-crisp, not mushy. Stir them in last for maximum crunch!
- Cashews Go in Last – This keeps them crunchy, not soggy. For even more flavor, toast them for 30 seconds in a dry pan before adding.
- Make It Your Own – Swap the cashews for almonds, peanuts, or sunflower seeds. Want it saucier? Add a splash of chicken broth or water at the end.
- Leftovers? Even Better! Store in an airtight container and reheat gently on the stovetop with a splash of water to refresh the sauce.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 935mg | Potassium: 565mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1951IU | Vitamin C: 87mg | Calcium: 32mg | Iron: 2mg
