This cashew chicken stir fry is a great recipe to keep in your back pocket. It really comes in handy on nights where you are tempted to order in! You can totally whip this healthy and flavorful meal in less time than it takes to get take out.
Stir fry recipes are always a great weeknight option. Grab a protein and a few veggies, chop them up, and cook them in your fav stir fry sauce in your skillet! Boil some rice, and you’ve got dinner!
A quick and easy weeknight dinner filled with fresh and flavorful veggies!
- 1 1/2 lb boneless, skinless chicken
- salt and pepper
- 1/4 c corn starch
- 1 c sliced carrots
- 1 c sliced celery
- 1 c diced bell pepper in 2 inch pieces
- 1 head garlic, sliced
- 1 1/2 c cashews
- 1 1/4 c low sodium chicken broth
- 3/8 c low sodium soy sauce
- 1 1/2 T brown sugar
- 1 1/2 t sesame oil
- 2 T extra virgin olive oil
- cooked rice, for serving, optional
- lettuce cups, for serving, optional
- sliced scallion, for garnish
- sesame seeds, for garnish
- crushed red pepper, optional
Cut chicken into 1 inch cubes. Pat the chicken dry with a paper towel. Place in a bowl, and season with salt and pepper. Toss the chicken in corn starch until completely coated.
In a medium sized bowl, whisk together the chicken broth, soy sauce, brown sugar, and sesame oil. Set aside.
Heat olive oil in a skillet or wok over medium high heat. Add chicken, and brown on all sides. Once chicken is browning, (but not completely cooked through,) add the vegetables and garlic to the skillet. Cook until vegetables are tender and chicken is cooked through. Add the cashews to the skillet and stir.
Carefully pour the sauce into the skillet. Allow the sauce to come to a simmer and thicken for about two minutes.
Serve immediately over rice or in lettuce cups. Garnish with scallion, sesame seeds, and crushed red pepper.