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- 1 lb boneless, skinless chicken breast - 1 cup raw cashews - 2 tablespoons low-sodium soy sauce - 1 tablespoon oyster sauce (or mushroom sauce) - 1 red bell pepper, sliced - 1 cup fresh broccoli florets - 1 carrot, sliced thinly - 2 cloves garlic, minced - 1 teaspoon fresh ginger, minced - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - Salt, pepper, and optional chili flakes - Cooked rice or quinoa - Finely chopped green onions for garnish Gather these ingredients before you start cooking. This makes the process smooth and easy. The chicken gives protein, while the cashews add crunch. You get color and nutrients from the red bell pepper, broccoli, and carrot. Garlic and ginger add a great aroma and flavor. Use low-sodium soy sauce to keep it healthier. If you want a vegetarian option, swap oyster sauce for mushroom sauce. For oils, sesame oil adds a nice flavor, while vegetable oil works for sautéing. Adjust the salt and pepper to your taste. Adding chili flakes can kick up the heat if you like spice. When serving, place the stir fry over rice or quinoa. Top with green onions for a fresh touch. This dish is not only tasty but also looks vibrant on the plate. Enjoy your time cooking this delicious meal! First, I cut the chicken breast into bite-sized pieces. Then, I mix these pieces with low-sodium soy sauce and oyster sauce. This marination gives the chicken great flavor. It’s key to let it sit for at least 15 minutes. This time helps the chicken soak up the sauces. Next, I toast the cashews in a dry skillet over medium heat. I stir them constantly for 3-4 minutes. They should turn golden brown and smell nutty. This step adds a nice crunch to the dish. Watch closely, as they can burn quickly. In a large skillet or wok, I heat vegetable oil over medium-high heat. I add red bell pepper, broccoli, and carrots. I sauté these for about 5 minutes. The goal is to keep them tender but still crisp. This gives the stir fry a fresh texture. I add the marinated chicken to the same skillet. I include any leftover marinade. I stir-fry the chicken for 6-8 minutes. I make sure it cooks evenly and turns golden brown. This color shows that it is fully cooked. Once the chicken is cooked, I return the sautéed vegetables to the skillet. I also add minced garlic, ginger, sesame oil, and the toasted cashews. Mixing everything well is important for flavor. I let it cook for another 2-3 minutes to heat through. Before serving, I taste the stir fry. I adjust the seasoning by adding more salt or pepper if needed. For a spicy kick, I can sprinkle chili flakes. I serve the stir fry over rice or quinoa. Finally, I top it with green onions for a fresh look. To make the best cashew chicken stir fry, start with fresh veggies. Look for bright colors and firm textures. For bell peppers, choose those that are smooth and shiny. Select broccoli with tight florets, and for carrots, pick ones that are crisp and free of blemishes. When choosing chicken, look for boneless, skinless breasts. They should feel firm and have a pink color. Avoid any chicken with a strong odor. For cashews, buy raw ones. They should be plump and have a light cream color. Stir-frying is all about quick cooking at high heat. Use a wok or a large skillet for the best results. Preheat your pan before adding oil. This helps create a nice sear on the chicken and veggies. Keep your ingredients moving in the pan. Stir constantly to avoid burning. If your pan gets too hot, lower the heat to maintain control. This method keeps your food tender and crisp. Want to kick up the flavor? Add garlic and ginger for depth. You could also include chili flakes for some heat. If you enjoy a sweeter taste, try a splash of honey or a sweet chili sauce. For vegetarian options, replace chicken with tofu or tempeh. Use mushroom sauce instead of oyster sauce for a rich flavor. Swap out the cashews for sunflower seeds if you have nut allergies. This keeps the dish tasty and safe for everyone. {{image_4}} To make a vegetarian version of cashew chicken stir fry, you can swap chicken for tofu or tempeh. Both options offer great texture and protein. Tofu absorbs flavors well, while tempeh has a hearty bite. Use the same sauces for a tasty experience. Make sure to marinate the tofu or tempeh just like the chicken. This allows the flavors to infuse nicely. If you or someone you know has a nut allergy, you can still enjoy this dish. For a nut-free option, simply skip the cashews. Sunflower seeds or pumpkin seeds can provide a similar crunch. They add nice texture without the risk of nuts. Toast them like you would cashews for extra flavor. You can boost nutrition and flavor by adding more vegetables. Consider bell peppers, snap peas, or zucchini. Each adds color and vitamins. Simply chop them up and toss them into the skillet when you sauté the other veggies. This way, you enhance the dish without losing its core flavor. To keep your cashew chicken stir fry fresh, place leftovers in an airtight container. Make sure the food cools down before sealing it. This helps prevent condensation, which can make the stir fry soggy. You can safely store it in the fridge for up to 3 days. After that, the flavors may fade, and the quality decreases. Always check for any off smells before eating. When it comes to reheating, you have two good options. The microwave is quick and easy. Just place the stir fry in a microwave-safe dish. Heat it for 1-2 minutes, stirring halfway through. This helps distribute heat evenly. The stovetop is another great choice for better texture. Heat a pan over medium heat, add a splash of water or oil, and stir until hot. This keeps the veggies crisp and the chicken juicy. If you want to store your cashew chicken stir fry for longer, freezing is a great option. First, let the stir fry cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. Label the container with the date. You can freeze it for up to 3 months. When you're ready to eat, move it to the fridge to thaw overnight. For best results, reheat it on the stovetop. This way, you'll enjoy the same delicious flavors and textures as when it was fresh. Yes, you can use frozen chicken for this recipe. Just remember to thaw it first. You can do this overnight in the fridge or use the microwave. Once thawed, cut it into bite-sized pieces. Make sure to marinate it as usual. Cooking from frozen may take longer, so check the chicken for doneness. It should be golden brown and cooked through. You can add many tasty ingredients to your stir fry. Here are some ideas: - Snap peas: They add a nice crunch. - Mushrooms: They give a rich flavor. - Bell peppers: Use different colors for a vibrant look. - Zucchini: It's a great way to add more veggies. - Baby corn: Adds a fun texture. Feel free to mix and match based on what you like! Making your stir fry healthier is easy. Here are some tips: - Use less oil: You can sauté with just a little oil. - Add more veggies: This boosts nutrients and fiber. - Choose leaner chicken: Skinless chicken breast is best. - Limit sauces: Use low-sodium soy sauce to cut down salt. - Serve with quinoa: It has more protein and fiber than rice. These changes keep your dish tasty while making it better for you! Yes, you can make this recipe gluten-free. Here are some tips: - Use gluten-free soy sauce: Look for tamari or coconut aminos. - Choose gluten-free oyster sauce: Many brands offer gluten-free options. - Check all ingredients: Make sure your cashews and oils are gluten-free. With these changes, you can enjoy a delicious gluten-free cashew chicken stir fry! This blog post guides you through making a delicious cashew chicken stir fry. You learned about the main ingredients and their importance, from marinating chicken to toasting cashews. Following step-by-step instructions ensures perfect results. I shared tips for selecting the best ingredients and enhancing flavors. Incorporate variations to suit your taste or dietary needs. Remember, leftovers can be stored and reheated for later meals. Enjoy your cooking journey, and don't hesitate to get creative with this versatile dish!

Cashew Chicken Stir Fry Better Than Takeout

Indulge in a flavorful Cashew Chicken Stir Fry Delight that’s quick and perfect for any weeknight dinner! With tender chicken, crunchy veggies, and toasted cashews, this dish is both delicious and satisfying. Follow our easy step-by-step recipe to create a wholesome meal in just 35 minutes. Ready to impress your taste buds? Click to explore the full recipe and bring this delightful stir fry to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 cup raw cashews

2 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (or substitute with mushroom sauce for a vegetarian option)

1 tablespoon sesame oil

2 tablespoons vegetable oil (for sautéing)

1 red bell pepper, sliced into thin strips

1 cup fresh broccoli florets

1 carrot, sliced thinly

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 green onions, finely chopped

Cooked rice or quinoa, for serving

Salt and pepper, to taste

Optional: chili flakes, to add a touch of heat

Instructions
 

Prep the Chicken: In a medium mixing bowl, combine the bite-sized chicken pieces with the low-sodium soy sauce, oyster sauce (or mushroom sauce), and a sprinkle of salt and pepper. Mix until the chicken is well coated and let it marinate for a minimum of 15 minutes. This allows the flavors to infuse into the chicken.

    Toast the Cashews: In a dry skillet over medium heat, add the raw cashews. Toast the nuts for 3-4 minutes, stirring constantly, until they are golden brown and fragrant. Once toasted, remove the cashews from the skillet and set aside.

      Sauté the Vegetables: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced red bell pepper, fresh broccoli florets, and thinly sliced carrot. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender yet still crisp. Once done, remove the vegetables from the pan and set them aside.

        Cook the Chicken: In the same skillet, add the marinated chicken along with any excess marinade. Cook the chicken for approximately 6-8 minutes, stirring frequently, until it is cooked through and has a beautiful golden brown color.

          Combine All Ingredients: Return the sautéed vegetables to the skillet with the cooked chicken. Then, add the minced garlic, fresh ginger, sesame oil, and the toasted cashews. Mix everything together thoroughly and let it cook for an additional 2-3 minutes until heated through.

            Final Touches: Taste the stir fry and adjust the seasoning if necessary, adding more salt and pepper as desired. For an extra kick, feel free to sprinkle some chili flakes to achieve your preferred level of heat.

              Serve: Plate the cashew chicken stir fry over a generous bed of cooked rice or quinoa. Finish by sprinkling the finely chopped green onions on top as a fresh garnish.

                Prep Time: 15 min | Total Time: 35 min | Servings: 4

                  - Presentation Tips: Serve in vibrant bowls to showcase the colorful vegetables and sprinkle additional chopped green onions or a few extra toasted cashews on top for added texture and visual appeal. Enjoy your meal!