Cashew Chicken Stir Fry Recipe

5 from 1 vote

Cashew Chicken Stir Fry Recipe

Indulge in the sheer delight of our effortless Cashew Chicken Stir Fry. Savor the crisp perfection of ground chicken as it harmoniously waltzes with a symphony of vibrant vegetables, all bathed in a mesmerizing stir-fry sauce. Elevating this culinary masterpiece is the addition of crunchy cashews, delivering a touch of exquisite perfection to every bite.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: Servings

Calories: 675kcal

Author: Aimee Mars

Equipment

Large Skillet
Wooden Spatula

Ingredients

Sauce

1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
3 tablespoons Honey
1 tablespoon Rice Wine Vinegar
1 tablespoon Sriracha
pinch Salt and Pepper

Cashew Chicken

1½ lbs Ground Chicken
3 tablespoons Sesame Oil
1 tablespoon Arrowroot Powder
1 tablespoon Rice Wine Vinegar
2 minced Garlic Cloves
2 teaspoons Grated Ginger
1 medium Red Bell Pepper sliced
1 cup Unsalted Cashews
1/4 cup Scallions white and green parts
1 cup Broccoli frozen
Rice for serving

Instructions

Make the sauce. Whisk the hoisin sauce, soy sauce, honey, rice wine vinegar, sriracha, and some black pepper together in a measuring cup and set aside.
Fry the chicken. In a large skill heat the sesame oil over medium-high heat and add the ground chicken. Sprinkle the arrowroot powder on top and add the rice wine vinegar and some salt and pepper. Break the chicken apart as it browns, about 5 minutes. Add the minced garlic and grated ginger and let it cook for 1 minute more.
Add in the vegetables. Add the red bell peppers, scallions, and cashews. Cook for an additional 2 minutes tossing to combine the ingredients.
Mix in the sauce and broccoli. Place about 2/3 of the sauce into the skillet along with the broccoli. Toss to coat and cook another 5 minutes. Serve over rice and drizzle the remaining sauce on top.

Notes

What to do if your sauce isn't thickening: Add 1 to 2 tablespoons of arrowroot powder, cover, and let it thicken for an additional 1 to 2 minutes of cooking.

Don't overcook the stir-fry. Be careful not to overcook the chicken or vegetables. They should be cooked until just done and still retain their crispness.

Sauce Control: Start by adding only part of the sauce to the stir-fry. You can add more as needed to reach your desired flavor and consistency. It's easier to add more sauce than to fix an overly saucy dish. Plus you'll want to reserve some for drizzling on top once it's plated.

Serve with rice or noodles. Cashew Chicken Stir Fry pairs well with steamed rice or stir-fried noodles, so have them cooked and ready when your stir-fry is done.

Nutrition