Cashew Chicken Stir Fry
This cashew chicken stir fry is full of sauteed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
Foto: Spend With Pennies
Ingredients
- 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 boneless skinless chicken breasts (cut into 1 inch pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic (minced)
- ⅓ cup roasted cashews (unsalted or low sodium)
- 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
Steps
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Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
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Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
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Remove the vegetables from the pan, place on a plate and cover to keep warm.
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Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
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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.
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Add the garlic to the pan and cook for 30 seconds.
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While the chicken is cooking, prepare the sauce.
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In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
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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.
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Stir in cashews and serve immediately, over rice if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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