Description
This vibrant Cashew Chicken Stir-Fry combines tender chicken breast slices with crunchy roasted cashews, fresh bell peppers, and broccoli, all tossed in a savory, slightly sweet homemade stir-fry sauce. Cooked quickly in a skillet, this dish delivers a perfect balance of flavors and textures in just 30 minutes, making it ideal for a satisfying weeknight meal.
Ingredients
Scale
Stir-Fry Sauce
- ½ cup soy sauce or Tamari (gluten-free)
- 2 Tbsp rice vinegar
- 2 Tbsp coconut sugar (or brown sugar)
- 2 Tbsp fish sauce
- 2 tsp sesame oil
Chicken and Coating
- 1 ½ lbs chicken breasts (cut into thin, 2-inch long slices)
- ½ tsp salt
- ½ tsp pepper
- 4 Tbsp tapioca flour (or cornstarch), divided
Vegetables and Aromatics
- 3 Tbsp olive oil
- 2 cloves garlic (crushed)
- 2 tsp ginger or ginger paste (crushed)
- 1 ½ cups bell pepper (red or green, cut into bite-sized pieces)
- 1 ½ cups broccoli (cut into bite-sized pieces)
Additional
- â…“ cup dry sherry
- 1 cup roasted cashews (coarsely chopped, divided)
- ¼ cup green onions (finely chopped)
Instructions
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce or Tamari, rice vinegar, coconut sugar, fish sauce, and sesame oil until fully combined. Set aside to let the flavors meld.
- Season and Coat the Chicken: Place the chicken slices in a large gallon-sized zip-top bag. In a small bowl, mix ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons of tapioca flour. Sprinkle this mixture over the chicken in the bag, then seal and toss to evenly coat every slice.
- Cook the Chicken: Heat 3 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the coated chicken slices and cook for 5-6 minutes, turning halfway through to ensure even browning and thorough cooking.
- Add Aromatics: Once the chicken is cooked, add the crushed garlic and ginger to the skillet. Sauté together with the chicken for about 1 minute until fragrant.
- Cook Vegetables: Add the bite-sized bell pepper and broccoli pieces to the skillet. Reduce heat to medium and cook for 2-3 minutes, allowing the vegetables to soften slightly but remain crisp.
- Deglaze and Add Sauce: Pour in the dry sherry to deglaze the pan, gently scraping the bottom to loosen any browned bits. Reduce heat to medium-low. Pour in the prepared stir-fry sauce and stir well to combine all ingredients.
- Thicken the Sauce: Sift the remaining 2 tablespoons of tapioca flour over the mixture in the pan and stir continuously. The sauce will begin to thicken and coat the chicken and vegetables. Once thickened, turn off the heat and fold in ¾ cup of the chopped roasted cashews.
- Serve and Garnish: Serve the cashew chicken hot over rice or cauliflower rice. Garnish with the remaining cashews and finely chopped green onions. Enjoy your flavorful and crunchy stir-fry!
Notes
- You can substitute tamari for soy sauce to make this gluten-free.
- If you prefer spicy flavors, add a dash of red pepper flakes or sliced chili peppers.
- Use fresh ginger for a more vibrant flavor or ginger paste for convenience.
- Dry sherry can be substituted with a mild dry white wine or chicken broth if preferred.
- For a lower-carb option, serve over cauliflower rice instead of white rice.
- Adjust the quantity of coconut sugar depending on how sweet you like your stir-fry sauce.
