Print

Chicken Stir Fry with Cashews and Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This vibrant Chicken Stir Fry recipe is a quick and flavorful dish packed with tender chicken thighs and a medley of fresh vegetables tossed in a savory honey-soy sauce with crunchy cashews. Ready in just 30 minutes, it’s perfect for a healthy weeknight dinner that combines wholesome ingredients and bold flavors, all cooked in a single pan for easy cleanup.

Ingredients

Chicken

  • 1 lb chicken thighs (cut into bite-sized pieces)

Vegetables

  • 1/2 zucchini (sliced or cubed)
  • 1 cup broccoli (cut into florets)
  • 1 small carrot (julienned or cubed)
  • 8 oz mushrooms (sliced)
  • 1/2 red pepper (cubed)
  • 1/2 onion (cubed)
  • 4 garlic cloves (minced)
  • 1 tsp fresh ginger (minced)

Sauce & Other Ingredients

  • 2 Tbsp oil (divided)
  • 1 Tbsp unsalted butter
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 1/4 cup soy sauce (or gluten-free soy sauce)
  • 2 Tbsp honey
  • 1 Tbsp corn starch
  • 1/2 cup cashews

Instructions

  1. Prepare Ingredients: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Chop all vegetables into even-sized pieces roughly the same size as the chicken to ensure even cooking.
  2. Make Sauce: In a bowl, combine chicken broth, water, soy sauce, honey, and corn starch. Stir well until the corn starch is fully dissolved. Set aside for later use.
  3. Cook Chicken: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Once hot, add the chicken pieces in a single layer. Brown the chicken, stirring occasionally, until fully cooked through. Remove the chicken from the pan and set aside.
  4. Sauté Vegetables: Add the remaining oil and butter to the same pan. Add broccoli, zucchini, mushrooms, red pepper, onion, and carrots. Cook, stirring frequently, until the vegetables turn crisp-tender.
  5. Add Aromatics and Chicken: Return the cooked chicken to the pan with the vegetables. Add minced garlic and ginger; cook while stirring for 1 minute to release their flavors.
  6. Add Cashews and Sauce: Stir in the cashews, then pour the prepared sauce into the pan. Bring the mixture to a boil, then reduce heat to a simmer.
  7. Finish Cooking: Let the stir fry simmer until the sauce thickens and coats all the ingredients evenly. Stir occasionally to avoid sticking. Optionally garnish with sliced green onions and sesame seeds before serving.

Notes

  • Use gluten-free soy sauce to make the dish gluten-free.
  • You can substitute chicken thighs with boneless chicken breasts if preferred.
  • Adjust the amount of honey in the sauce to taste for desired sweetness.
  • Add red pepper flakes for a spicy kick.
  • For a vegetarian option, replace chicken with firm tofu and use vegetable broth instead of chicken broth.

Find it online: https://cookedbygrace.com/chicken-stir-fry-with-cashews-and-vegetables-recipe/