Cashew Chicken Stir Fry
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
20 mins
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Total Time
1 hr 50 mins
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Servings
4 people
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Calories
448 kcal
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Course
Main Course
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Cuisine
Chinese
Cashew Chicken Stir Fry
Description
This Cashew Chicken Stir Fry starts with diced chicken breast marinated in a mix of soy sauce, sesame oil, honey, hoisin sauce, and mirin to tenderize and flavor the meat deeply. After a minimum marinating period, the chicken is browned in a pan.
A variety of fresh vegetables like julienned carrots, shelled edamame, broccoli florets, sliced red bell pepper, and snow peas are added and stir-fried until just tender, retaining their bright color and some crunch. Toasted cashews folded in at the end add texture and richness. The sauce, combining soy, sesame oil, ginger, garlic, chicken broth, and a cornstarch slurry, thickens to coat the ingredients.
This dish delivers a satisfying contrast of textures and an umami-savory flavor balanced by slight sweetness from the honey and hoisin. It pairs well with steamed rice or noodles for a complete meal.
Marinating the chicken overnight enhances depth of flavor, and toasting cashews can be done in advance. Stored leftovers maintain good quality when properly refrigerated.
Ingredients
Chicken Marinade:
- 1 lb. chicken breast boneless, skinless, diced into 1" cubes (~2 breasts
- salt to taste
- black pepper to taste
- 1/4 cup soy sauce
- 2 Tbsp. sesame oil
- 1 Tbsp. honey
- 1 Tbsp. hoisin sauce
- 1 Tbsp. mirin
Stir Fry:
- 3 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1/4 tsp. ground ginger or 1 tsp. fresh
- 1/4 tsp. garlic powder or 1 tsp. fresh
- 1/2 cup chicken broth
- 2 Tbsp. cornstarch + 2 Tbsp. water
- 1/2 cup cashew toasted
- 2 large carrot julienned
- 1 cup edamame
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup snow peas
Instructions
- In a large bowl, lightly season the diced chicken with salt and pepper, to taste. Don’t forget that you will be adding soy sauce in the marinade and sauce, so be sure not to be too heavy-handed with the salt.
- Place the chicken in a large baggie, and add in the ingredients for the marinade. Close the baggie, gently shake making sure to completely coat all the chicken and place in refrigerator to marinate for 1 hour or overnight.
- Once you are ready to cook, toast 1/2 cup of cashews over medium heat until light golden brown. Make sure to keep stirring the cashews around so they are evenly toasted and don’t burn. Set cashews aside.
- Add in the marinated chicken and brown the chicken over medium high heat, ~5 minutes. Stirring occasionally.
- Add the carrots, edamame, bell peppers, snow peas and broccoli (or whatever veggies you prefer to use) to the pan and stir fry for approximately 5 minutes so that the chicken is almost cooked through and the veggies have softened.
- Add the soy sauce, sesame oil, ginger, garlic and chicken broth to the pan. Let everything simmer for about 3 minutes, then add in the cornstarch slurry (cornstarch and water mixed together). Mix everything well and heat until thickened.
- Add the toasted cashews last to maintain their super nice crunch, and mix slightly. Serve over white rice, and don’t be shy with the sauce!
Notes
- Marinate the chicken overnight if possible to deepen the flavor.
- You can toast the cashews ahead of time and store them in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 1795mg | 75% |
| Potassium | 1072mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 7388IU | 148% |
| Vitamin C | 81mg | 90% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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