Description
A flavorful and quick Cashew Chicken stir-fry recipe featuring tender chicken breasts, crunchy cashews, and colorful bell peppers, all coated in a savory soy and brown sugar sauce. Perfect for a satisfying weeknight meal ready in 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1 lb), chopped into bite-sized pieces
- 1/4 cup low-sodium soy sauce
- 1 tbsp cornstarch
Vegetables and Nuts
- 4 cloves fresh garlic, minced
- 2 bell peppers (any color), sliced
- 1 cup crispy cashews, unsalted
Sauce and Cooking Oil
- 2 tbsp brown sugar
- 2 tbsp cooking oil
Instructions
- Prep Ingredients: Chop the boneless, skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Marinate Chicken: Combine the chopped chicken with low-sodium soy sauce and cornstarch. Let it marinate for 15 minutes to tenderize the chicken and build flavor.
- Sauté Garlic: Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, to release its flavor into the oil.
- Cook Chicken: Add the marinated chicken pieces to the skillet. Stir-fry them for 5 to 7 minutes until the chicken turns golden brown and is cooked through.
- Add Vegetables and Cashews: Stir in the sliced bell peppers and crispy cashews. Cook everything together for about 3 minutes until the peppers are tender but still crisp.
- Coat with Sauce: Mix the remaining soy sauce with brown sugar until well combined. Pour this sauce over the chicken mixture in the skillet and stir thoroughly to coat all ingredients evenly. Cook for an additional minute to meld the flavors.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Adjust the bell pepper colors for a more vibrant presentation.
- For a spicy kick, add red pepper flakes or fresh chili during the garlic sauté step.
- Serve over steamed rice or noodles to make it a complete meal.
- Ensure the cashews are unsalted and crispy for the best texture contrast.
