Cashew Chicken Stir Fry Recipe

This Cashew Chicken Stir Fry Recipe is my all-time favorite weeknight meal! It’s loaded with protein, vegetables and is worlds better than takeout!

INGREDIENTS:
Chicken marinade:

• 1 lb chicken breast sliced into 1” long, thin strips


• ½ cup cashews


• 2 TBS soy sauce (or coconut aminos)


• 2 TBS Mirin


• 1 TBS honey


• 1 TBS hoisin sauce


• 1 tsp sesame oil


• 1 TBS peanut oil

Stir Fry Sauce:

• ¼ cup chicken broth


• 3 TBS hoisin sauce


• 2 TBS soy sauce (or coconut aminos)


• 1 TBS Mirin


• 1 TBS honey


• ½ tsp garlic powder


• ¼ tsp onion powder


• ¼ tsp ground ginger


• 1 TBS cornstarch


• ½ TBS water

Vegetables:

• 2 cups broccoli florets chopped


• 1 large green pepper julienned


• 1 large red pepper julienned


• 1 cup shelled edamame


• 1 TBS Peanut Oil


• Garnishes: Green onions sesame seeds, etc.

INSTRUCTIONS:
Marinate chicken:

• Mix together soy sauce, mirin, honey, hoisin sauce and sesame oil.


• Put cut chicken and sauce together in a plastic back or glass Tupperware let sit for 15-30 minutes at room temperature or longer in the refrigerator.

Make the sauce:

• In a small mixing bowl combine chicken broth, hoisin sauce, soy sauce, mirin, honey garlic powder, onion powder and ground ginger.


• Whisk to combine and set aside. (Do NOT add corn starch and water yet)!

Cook the Chicken & Cashews:

1. Pour marinated chicken into a colander to drain excess marinade.


2. Heat 1 TBS oil in a wok or fry pan over medium-high heat.


3. Add drained chicken pieces to the oil in the pan and cook over medium-high heat for about 3-5 minutes, or until the chicken is well-browned on one side.


4. ....................................


5. ....................................

You can find complete recipes click here!