Homemade Saucy Stir Fry Cashew Chicken
A quick and delicious stir fry featuring tender chicken, crunchy vegetables, and creamy cashews, all enveloped in a rich, savory sauce.
Ingredients
For the stir fry
- 1 pound Chicken Breast, sliced into thin strips
- 1 cup Cashews, unsalted
- 1 cup Broccoli Florets
- 1 medium Carrot, sliced
- 1/4 cup Soy Sauce
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, minced
- 2 tablespoons Sesame Oil
- 1 tablespoon Cornstarch
- 1/2 cup Chicken Broth
- to taste Salt and Pepper
- to garnish Scallions
Instructions
Preparation
- Slice the chicken into thin strips for quick cooking.
- Chop the bell peppers, broccoli, and carrot into uniform pieces.
- Mince the garlic and ginger.
Marination
- In a bowl, combine the sliced chicken, soy sauce, minced garlic, and fresh ginger. Let marinate for about 10 to 15 minutes.
Making Sauce
- In a separate bowl, mix honey, cornstarch, and chicken broth until smooth.
Cook Chicken
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry for approximately 5 to 7 minutes until fully cooked.
Add Vegetables
- Add the bell peppers, broccoli, and carrot to the pan. Stir-fry for 4 to 5 minutes.
Combine and Thicken
- Pour the prepared sauce over the chicken and vegetables and cook for an additional 2 to 3 minutes until the sauce thickens.
Finish the Dish
- Stir in the cashews and remove from heat.
- Serve warm over rice or noodles, garnished with fresh scallions.
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Notes
Feel free to prep ingredients a day in advance for quicker cooking. Experiment with different proteins and sauces for variation.