Cashew Chicken and Veggie Stir Fry
A simple 30-minute meal that is healthy and delicious. Tender chicken with lots of veggies, cashews, and an easy sauce to bring it all together.
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When we order Chinese take-out, my husband always gets cashew chicken. He loves all that saucy meat and veggies with an extra helping of cashews. Something about that salty crunch from the cashews with the tender veggies and chicken hits the spot.
I created a 30-minute not-so-traditional version of the classic American Chinese favorite and my family loves it! It’s flavorful and fresh and packed with lots of veggies and chicken, plus the sauce is easy with just a few basic ingredients. I like to double the batch for extra sauciness.
The most common vegetables used in Cashew Chicken is onion, peppers, and sometimes celery. I love LOTS of veggies and this recipe is loaded with them. Feel free to use and substitute what you like or have on hand.
Skip the take out and take a chance on this flavorful cashew chicken stir fry.
Let’s eat!🤍
Cashew Chicken and Veggie Stir Fry
Ingredients
Sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1/2 lemon, juiced
- 1 tbsp corn starch
- 1/4 tsp red pepper flakes optional
Chicken and Veggies
- 2 tbsp olive oil, divided
- 1 pound chicken breast diced in small pieces
- 1/2 cup green bell pepper chopped in 1 inch pieces
- 1/2 cup red bell pepper chopped in 1 inch pieces
- 1 cup snow peas cut in thirds
- 1 cup thinly sliced button mushrooms
- 1 medium carrot sliced thin
- 1 small zucchini cut in half lengthwise, then sliced
- 1 8 ounce can sliced water chestnuts drained and rinsed chop if you want smaller bits
- 1 garlic clove, minced
- 4 green onions, sliced and divided
- 1/2 cup roasted salted or unsalted cashews
- cooked brown or white rice use cauliflower rice for a lower-carb option
Instructions
Prepare all the ingredients before you begin cooking to make the process smooth and easy.
- In a small Mixing bowl whisk soy sauce, water, and cornstarch until smooth. Add brown sugar, sesame oil, lemon juice and red pepper flakes. Whisk until combined and set aside.
- Heat a large non-stick skillet over medium high heat and add 1 tablespoon olive oil. Add diced chicken and cook for 5 minute until golden brown and cooked through. Transfer chicken to a plate.
- Add additional olive oil to the hot pan and add all the veggies minus 1/2 the green onion. Sauté for 5-8 minutes until tender. Cook longer if you like your veggies on the softer side.
- Add the chicken back to the pan and give the sauce another quick whisk. Pour the sauce over the chicken and veggies and stir to combine. Bring the sauce to a simmer and cook 5 minutes or until the sauce is heated through and thickened.
- Toss in the cashews and the rest of the green onions. Serve immediately over rice.
Notes
A few of my favorite kitchen essentials.
