Easy Weeknight Cashew Chicken
This stir fry is a family favorite that tastes better than takeout and comes together in just a few minutes.
recipesbynani.comCashew chicken is one of my go to recipes when I need a healthy dinner that is ready in a flash. The combination of juicy chicken, crisp bell peppers, and those toasted cashews provides a wonderful texture that everyone at my table loves.
For the best results, make sure to get your pan nice and hot before you add the chicken. This ensures you get a good sear on the meat without drying it out, keeping everything tender and delicious.
🧺 Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon vegetable oil
- 2 bell peppers, chopped
- 1/2 cup raw or roasted cashews
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice for serving
👩🍳Instructions
- 1
Whisk together the soy sauce, honey, sesame oil, and ginger in a small bowl to make your sauce.
- 2
Heat the vegetable oil in a large skillet or wok over medium high heat.
- 3
Add the chicken pieces to the hot pan and cook until they are browned and cooked through.
- 4
Toss in the bell peppers and garlic, then stir fry for about three minutes until the peppers are tender but still crisp.
- 5
Pour the sauce over the chicken and vegetables and let it bubble for a minute until it thickens slightly.
- 6
Stir in the cashews and remove from the heat.
- 7
Serve warm over a bowl of steamed rice.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. To keep the cashews crunchy, store them separately and add them to the dish just before you serve.
Made this recipe? Let us know how it went.
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