Quick & Easy CASHEW CHICKEN STIR FRY RECIPE! How to make Cashew Chicken

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweet and savory flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while thighs are less expensive than breasts.

Cut 2 pounds of boneless skinless chicken thigh into chunks and wash it.

Add 2 tablespoons of cornstarch, 1 tablespoon of chicken bouillon, and 1 tablespoon of rice vinegar to the chicken and mix well. Allow to marinate while preparing the sauce.

In a bowl, mix soy sauce, dark soy sauce, ketchup, 2 tablespoons of honey, 1.5 teaspoons of crushed chili flakes, and a little water to create the sauce.

Heat a wok on medium-high until smoking and add a few tablespoons of oil (note: avoid using too much oil).

Spread the marinated chicken in an even layer in the wok and let it cook for 2-3 minutes without stirring to develop a crust.

Once the chicken is mostly cooked, add broccoli, celery, and snap peas to the wok and stir fry for about 1 minute.

Add 1/4 cup of water to the wok, cover with a lid, and steam for about 3 minutes.

Place garlic in the middle of the wok to toast, then stir everything together.

Add the chicken back to the wok with the vegetables and warm for about 1 minute.

Pour the prepared sauce into the wok and stir fry for about 2 minutes to meld the flavors.

Add bell peppers and onions to the wok and warm for about 1 minute, ensuring they remain crunchy.

Stir in 1 chopped spring onion and 0.5 cup of cashews, reserving a tablespoon or two for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens