Cashew Chicken Stir Fry
User Reviews
5
Cashew Chicken Stir Fry
Description
This stir fry starts by gently softening onions, then cooking zucchini and mushrooms until tender with slight browning. After removing the vegetables temporarily, seasoned chicken pieces are seared until golden and cooked through, then quickly cooked with garlic for added aroma. A sauce combining chicken broth, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch is whisked together and poured over the chicken and vegetables, thickening as it simmers to a glossy finish. Roasted cashews are folded in last, providing crunch and nutty flavor contrast.
The dish offers a combination of tender vegetables, juicy chicken, and crunchy nuts in a rich but not overwhelming sauce. It works well served over rice or noodles for a satisfying meal that delivers multiple textures and a complex savory taste.
Ingredients
For the Stir Fry
- 1 tablespoon vegetable oil divided
- 2 small zucchini quartered lengthwise then sliced into 1 inch pieces
- 1 cup mushrooms quartered
- 1 onion coarsely chopped
- 1 pound chicken breast cut into 1 inch pieces, boneless skinless
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- ⅓ cup cashew unsalted or low sodium, roasted
For the Sauce
- ⅓ cup chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons cornstarch
Instructions
- Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
- Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
- Remove the vegetables from the pan, place on a plate and cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
- Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
- Add the garlic to the pan and cook for 30 seconds.
- While the chicken is cooking, prepare the sauce.
- In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
- Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
- Stir in cashews and serve immediately, over rice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289 | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 822mg | 34% |
| Potassium | 881mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 36mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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