Cashew Chicken Stir Fry Recipe Instructions
Okay, let’s be real – we all have those nights where ordering in seems like the only option. What if I told you that you could whip up something even better than your favorite takeout? Why is delivery faster than delivery? What is the recipe for Cashew Chicken Stir Fry? Think Panda Express, but fresher, healthier, and completely customizable to your taste. Is it the kind of meal that disappears in minutes at my house, and it’s become a weeknight staple? What is the perfect combination of savory, sweet, and nutty, with just a little bit of sweetness? What is the right amount of crunch? What is the best part? It’s really easy.
What is a cashew chicken stir fry?
Cashew Chicken Stir Fry, at its heart, is a celebration of simple ingredients cooked quickly over. Think of it as a dance in the wok, where tender pieces of chicken meet crisp vegetables, all coated with white wine. In a luscious, savory sauce and studded with crunchy cashews, this dish is delicious. It’s essentially a quick and easy Chinese-American dish that takes on an identity of its own. countless variations popping up across the globe. What is stir-fry? What is a brown, slightly sweet and savory sauce? I’m a newbie to stir-frying. It’s the perfect introduction to it. Is it a crowd pleaser?
Why you’ll love this recipe?
What are some of the best cashew chicken stir fry recipes? Why are recipe instructions so special? What are some of the best things about this perfume? What is that perfect balance of savory, sweet, and nutty that keeps you coming back for more? The chicken is tender, the veggies are crisp-tender, and the sauce is just… *chef’s kiss*. What I love about this is how simple it is. Seriously, from start to finish, you’re looking at about 30 minutes max. What are some pantry staples? Plus, this recipe is incredibly *cost-effective*. Can you feed a family of four chicken thighs? Personal preference!
And finally, the *versatility*! Can you swap out the vegetables based on what you have on hand? Why don’t you use water chestnuts? Is it possible to make a vegetarian meal with tofu instead of chicken? What is a good way to use up leftover rice? I like to serve this over brown rice, but white rice or quinoa works. I’ve also tried it with cauliflower rice for a lower-carb option, and it was surprisingly delicious! Is this one of those recipes that works? Is it like the little black dress of the dinner world – always reliable, always delicious? What a lifesaver on tuesdays!
How do you make cashew chicken stir fry?
Quick Overview
How do you make cashew chicken stir fry? How do I make a sauce? What are some ways to stir fry chicken until it’s cooked through, then add the vegetables, and toss to coat. Everything in that delicious sauce. Is it good to stir in cashews and serve it over rice? What is the whole process of becoming a lawyer? Is it possible to make restaurant quality food at home?
Ingredients Notes
For the Chicken & Marinade: 1 cup. For a
What is the difference between chicken breast and thighI prefer boneless, skinless chicken thighs for their flavor and tenderness, but chicken breast works as well. Cut into bite-sized pieces.
Soy Sauce:Is it safe to use low-sodium soy sauce?
Cornstarch:How do you cook chicken?
Rice wine vinegar: What are some examplesAdds a touch of tanginess to the marinade and sauce. Can you substitute apple cider vinegar in a pinch?
Ginger and Garlic: What are someHow can I make a delicious Asian dish with fresh ginger and garlic?
For the Stir Fry: What is the recipe?
Vegetable Oil:Use a neutral oil with high smoke point, like canola or peanut oil.
Broccoli Flore Adds a lovely crunch and vibrant green color.
What is Bell Pepper (any color)? Adds sweetness and visual appeal. I like using a combination of red and yellow.
Water chestnuts:Can you find these canned in the Asian aisle of most grocery stores?
Cashews: Roasted cashews add a delicious nutty flavor and satisfying crunch. I recommend using unsalted or lightly salted.
Green Onions:Adds a fresh, mild onion flavor to any dish.
For the Sauce:
Soy Sauce:Is it safe to use low-sodium soy sauce
Hoisin Sauce: Adds sweetness, saltiness, and umami. You can find this in the Asian aisle.
Honey or Maple Syrup: Which is better: Adds sweetness and balances the savory flavors.
Cornstarch: Thickens the sauce to the perfect consistency.
Chicken Broth:What are some ways to add flavor to a sauce?
Sesame Oil:Adds a nutty aroma and flavor. A small amount goes way!
How do I follow
Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces with soy sauce, cornstarch, rice wine vinegar, ginger, and salt. Serve immediately. Mix well and let it marinate for at least 15 minutes. How do you tenderize chicken? I usually do this while I’m prepping veggies.
Step 2: Prepare the Sauce
In a separate bowl, whisk together the soy sauce, honey, and maple syrup. Set aside. Chicken broth, and sesame oil. Make sure there are no lumps of cornstarch in the mixture. Set aside.
Step 3: Stir-Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Add stir-fry. Cook for 5 minutes. Once the oil is hot, add the marinated chicken and stir-fry until it’s cooked through and lightly browned. What is the best way to do this in 5 minutes? Don’t overcrowd the pan, or the chicken will steam instead of browning. If necessary, cook chicken in batches.
Step 4: Add the Vegetables
Add the broccoli florets and bell pepper to the wok. Stir-fry for another 3-5 minutes, or until the vegetables are crisp-tender. I like my veggies to have a little bit of bite, but you can cook them longer if you prefer them.
Step 5: Add the Sauce
Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats everything evenly. This usually takes about 1-2 minutes. The sauce should be glossy and cling to the chicken and veggies.
Step 6: Add the Cashews and Water Chestnuts
Stir in cashews and water chestnuts. Cook for another minute, just to heat them through. Don’t overcook cashews, or they’ll lose their crunch.
Step 7: Garnish and Serve
Garnish with green onions and serve hot over rice. Enjoy!
5: What to Serve It With
What to Serve It With
This Cashew Chicken Stir Fry is fantastic on its own, but here are some ideas to make it a complete meal:
For a Weeknight Dinner: Serve over steamed white or brown rice. A side of egg rolls or spring rolls would also be a delicious addition.
For a Lunch Meal Prep: Portion out the stir-fry and rice into containers for easy and healthy lunches throughout the week.
For a Party or Potluck: Make a large batch and serve it buffet-style with rice, noodles, and other Asian-inspired dishes.
For a Low-Carb Option: Serve over cauliflower rice or zucchini noodles. You can also add more non-starchy vegetables to the stir-fry.
My family loves when I serve this with a side of homemade wonton soup. It’s the perfect complement to the stir-fry. And if you’re feeling fancy, you can even make some fortune cookies for dessert!
6: Top Tips for Perfecting Your Cashew Chicken Stir Fry
Top Tips for Perfecting Your [Recipe Name]
Here are some tips and tricks I’ve learned over the years to make this Cashew Chicken Stir Fry even better:
Chicken Prep: Cut the chicken into uniform pieces so they cook evenly. Also, pat the chicken dry before marinating to help it brown better.
Sauce Consistency: If the sauce is too thick, add a little more chicken broth. If it’s too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce.
Stir-Frying Technique: Use high heat and keep the ingredients moving constantly to prevent burning. Also, don’t overcrowd the pan, or the ingredients will steam instead of brown.
Vegetable Variations: Feel free to substitute other vegetables based on your preferences and what you have on hand. Snap peas, carrots, mushrooms, and bok choy are all great additions.
Cashew Options: You can use salted or unsalted cashews, depending on your preference. If you’re using salted cashews, you may want to reduce the amount of soy sauce in the sauce.
Spice Level: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
I also like to add a splash of Shaoxing wine to the sauce for extra flavor. You can find this in the Asian aisle of most grocery stores.
7: Storing and Reheating Tips
Storing and Reheating Tips
Here’s how to properly store and reheat your Cashew Chicken Stir Fry:
Refrigerator Storage: Store the stir-fry in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing.
Freezer Instructions: For longer storage, you can freeze the stir-fry for up to 2-3 months. Divide it into individual portions for easy thawing. Thaw overnight in the refrigerator before reheating.
Reheating Methods: You can reheat the stir-fry in the microwave or in a skillet over medium heat. Add a splash of water or chicken broth to prevent it from drying out.
Rice Storage: Store the rice separately from the stir-fry to prevent it from becoming soggy. Reheat the rice according to package instructions.
I usually make a big batch of this on Sunday and portion it out for lunches throughout the week. It’s a great way to have a healthy and delicious meal ready to go!
8: Frequently Asked Questions
Frequently Asked Questions
9: Final Thoughts
So, there you have it – my go-to Cashew Chicken Stir Fry Recipe Instructions that’s faster and tastier than takeout! It’s truly one of those recipes that I can always rely on for a quick, easy, and satisfying meal. It’s budget-friendly, customizable, and always a crowd-pleaser. If you’re looking for more delicious stir-fry recipes, be sure to check out my other Asian-inspired dishes! And if you try this recipe, please let me know how it turns out in the comments below. I can’t wait to hear your feedback and see your own variations. Happy cooking!
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Cashew Chicken Stir Fry Recipe Instructions
IngredientsÂ
Main Ingredients
- 1.5 pounds chicken breast cut into bite-sized pieces
- 1 cup cashews unsalted
- 2 tablespoons soy sauce low sodium
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch dissolved in 1 tablespoon of water
- 2 tablespoons vegetable oil for cooking
- 1 cup bell pepper sliced
- 1 cup broccoli florets
- 1 cup carrot sliced
- 1 teaspoon ginger minced
- 2 cloves garlic minced
Instructions
Preparation Steps
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, and cornstarch mixture. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes.
- Remove chicken from the pan and set aside. In the same pan, add garlic and ginger, sauté for about 1 minute until fragrant.
- Add bell peppers, broccoli florets, and carrots to the pan. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
- Return the chicken to the pan and add the sauce mixture. Stir well to coat everything evenly. Add cashews and toss to combine.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
