This simple stir-fried cashew chicken is stuffed with vibrant vegetables and put in a delicious sweet sauce. Serve with rice for a fast, flavorful dinner on any evening of the week.
When you need a quick, healthy meal, stir-fry is one of my favorite go-to options. Once ready, dinner is fast on the table! You have to love it about recipes like this stir-fried cashew chicken, Korean ground beef bowl, peanut chicken stir-fried
This recipe is packed with lean protein and fresh vegetables, and everything goes together in about 30 minutes from start to finish. Above all, my family loves it!
Stir-fried foods really make it shine. The perfect balance of tasty things, sweets, a bit of heat, beautifully covering chicken, vegetables and cashews.
Ingredients and alternatives
Chicken: Boneless, skinless chicken breast works well here, but it’s a good option if you prefer dark meat with both the chicken and thighs. Soy Sauce: Use a sauce with less sword sauce to prevent the sauce from becoming too salty. Hoisin Sauce: A rich, sweet-tasting sauce that adds depth and richness. Find it in the Asian Cuisine Aisle. Rice vinegar: Adds brightness and balance to the sauce. Both regular rice vinegar or seasoned rice vinegar work, but we recommend it regularly to have better control over the sweetness. Ginger: The grated ginger roots add warmth and zing, but the bottled ginger paste (in the produce section) is a great shortcut I always use. Cashew nuts: Choose dry roasted, salted (or lightly salted) cashew nuts so you can control the saltiness of your dish. Vegetables: Vegetables include red peppers, mushrooms, finely carrots, celery and green onions, but customize them with your beloved vegetables. Pick up sachets of frozen shelled branches and throw them to add a nutrient punch. Do you love asparagus? Throw some out there! And broccoli and snow pies are always classic stir-fry.
How to make stir-fried cashew chicken
Season the chicken with salt and pepper and toss until well coated with cornstarch. Please put it aside. In a small bowl, whisk all the ingredients for all the stir-fry. Please put it aside.
Heat the oil in a large frying pan or cry at medium height. Batch the chicken browned and set aside. Add the peppers and celery and cook until crispy tendered. Next, stir in the mushrooms, carrots, green onions and garlic and cook for another 1-2 minutes. Return the chicken to the skillet, add the sauce and cashew nuts, and cook until the chicken passes through and the sauce is bubbly. Remove the pot from the heat, garnish with green onions and sesame seeds and serve on top of the rice.
Tips for success
Coat the cornstarch with chicken. Don’t skip this simple step. It ensures a great texture on the outside of the scalled chicken, helps to keep it extremely tender, and also helps to thicken the added stir-fry at the end of cooking time.
Please select the bread on the right. Use the widest frying pan or wok to use the most surface area. Cast iron, enamel type cast iron, or high quality stainless steel works best as it retains heat well for stir-frying. I spin between 12 inch 16 advance frying pans And my Le Creuset enameled cast iron leather.
Prepare before cooking. Chop the vegetables and whisk the sauce before heating the pan. When everything is ready, the stir-fry will be quick and seamless.
Watch the heat. Cook over medium to high heat, but the oil isn’t hot enough to smoke. Find sweet spots that will burn without burning.
Add the vegetables in order. Start with sturdy vegetables like peppers and then add some soft things like mushrooms later, and everything is cooked to the right texture.
Save time with rice. Shelf-Stable or Frozen Microwave Rice It’s a great shortcut and makes this stir fry even faster to get on the table.
Storage and reheat
Cashew Chicken: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Gently heat in a frying pan over medium heat until splashed and loosen the sauce or reheat in the microwave. Rice: If you fried stir-fry with rice, store the rice separately in an airtight container in the fridge within 3-4 days. Reheat thoroughly before serving and add water if necessary to restore moisture.
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Fried cashew chicken
This simple stir-fried cashew chicken is stuffed with vibrant vegetables and put in a delicious sweet sauce. Serve with rice for a fast, flavorful dinner on any evening of the week.
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Instructions
Place the chicken in a large mixing bowl and season with salt and pepper. Add 2 tablespoons of cornstarch and toss until the chicken is well coated. Please put it aside.
Add all the stir-fry ingredients to a small bowl and whisk to mix. Please put it aside.
Heat a large frying pan or chirp over medium high heat. Add 2 tablespoons of vegetable oil. If it’s hot, add half the chicken and saute for 3-4 minutes, or until lightly golden brown. You don’t need to cook at this point. Transfer the brown chicken to a plate. Add the remaining vegetable oil to the frying pan, repeat with the remaining chicken, then transfer to a plate when it’s brown.
Add the peppers and celery to an empty skillet and add oil if necessary. Cook, stirring frequently, for 3 minutes or until vegetables are crispy. Add the mushrooms, carrots, ½ cup green onion and garlic and saute for an additional 1-2 minutes to slightly soften the carrots and mushrooms. Return the chicken to the frying pan and add the stir-fry and cashew nuts. The chicken is cooked through and the sauce thickens and foams, then cook for another 1-2 minutes and stir. Remove from the heat and sprinkle with remaining green onions and sesame seeds.
Spoon individual servings over cooked white or brown rice.
nutrition
calorie: 428 kcal ・ carbohydrates: 54 g ・ protein: 32 g ・ fat: 9 g ・ Saturated fat: 2 g ・ Polyunsaturated fat: 2 g ・ January Saturated Fat: 4 g ・ Trans Fat: 0.01 g ・ cholesterol: 73 mg ・ sodium: 886 mg ・ potassium: 907 mg ・ fiber: 3 g ・ sugar: 14 g ・ Vitamin A: 3473 iu ・ Vitamin C: 30 mg ・ calcium: 54 mg ・ iron: 2 mg
Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
This post was originally published on January 6th, 2019. Retested and updated with new text and images.
(TagStoTRASSLATE) Chicken (T) Vegetables
