Cashew Chicken Stir Fry
This cashew chicken stir fry is full of sauteed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
Ingredients
- 1 tablespoon vegetable oil (divided use)
- 2 small zucchini (quartered lengthwise then sliced into 1 inch pieces)
- 1 cup of mushrooms (quartered)
- 1 onion (coarsely chopped)
- 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic (minced)
- ⅓ cup roasted cashews (unsalted or low sodium)
- ⅓ cup chicken broth (or water)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons corn starch
Directions
- 1
Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
- 2
Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
- 3
Remove the vegetables from the pan, place on a plate and cover to keep warm.
- 4
Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
- 5
Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
- 6
Add the garlic to the pan and cook for 30 seconds.
- 7
While the chicken is cooking, prepare the sauce.
- 8
In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
- 9
Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
- 10
Stir in cashews and serve immediately, over rice if desired.