Description
If you’re craving Chinese takeout flavors but want a lighter, better-for-you version, this cashew chicken and veggie stir fry is the perfect recipe.
Ingredients
Units
Scale
Chicken Cashew Recipe:
- 1.5 lbs chicken thighs
- 1 tablespoon cornstarch
- 1.5 teaspoons kosher salt
- 3/4 cup of roasted salted cashews
- 1 head of broccoli, cut into 1” pieces
- 3 stalks of celery, cut into 1/2” thick pieces on a bias
- 1 red pepper, diced into 1” pieces
- 6 ounces baby corn
- 2 scallions sliced – for garnish
- 1 tablespoon of neutral oil
- Kosher salt
- Black pepper
For the sauce:
- 1/4 cup soy sauce, or tamari (gf)
- 1/4 cup of water
- 1 tablespoon of sesame oil
- 1 tablespoon honey
- 1 teaspoon chili oil (optional)
- 1 tablespoon rice wine vinegar
- 2 cloves of garlic, minced
Instructions
- Prep all the vegetables – cut the red bell pepper, celery, broccoli, scallions, and garlic.
- Set aside the garlic in a small bowl for the sauce, the scallions in a separate bowl, and all the vegetables in a large bowl.
- Chop the chicken thighs into 1” pieces and add this to a large mixing bowl as well.
- To the chicken, add 1.5 teaspoons of kosher salt and 1 tablespoon of cornstarch. Mix to combine, then set this aside.
- Make the sauce by adding the remaining sauce ingredients to the same bowl as the minced garlic. Give everything a mix, then set aside.
- Heat a large pan on medium high heat. Add 1 tablespoon of neutral oil, then add the chicken. Spread into an even layer and cook for 4-5 minutes, or until the bottom side is browned. Do not move too much to allow browning.
- After the chicken is browned on one side, stir this around, then add the remaining vegetables. Give everything a toss, then add the sauce and cover. Cook for 3 minutes on medium heat.
- Remove the lid, add a pinch of salt, black pepper, the cashews, and half of the green onions. Give everything another mix, taste, adjust with more salt and pepper, plate, top with the remaining scallions, and serve.
Equipment
Notes
Pat the chicken before coating with the salt and cornstarch, as this will help prevent it from splattering while browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Quick and easy, asian inspired
- Method: Stovetop
- Cuisine: American