Chicken and cashew stir-fry
This Chicken and Cashew Stir-Fry features tender marinated chicken thighs, crunchy cashews, and vibrant vegetables. It's a quick and flavorful meal, perfect for any weeknight dinner.
Cook time 15 min
Prep time 15 min
Ingredients:
6 chicken thighs2 tbsp corn flour
1 tsp sesame oil
1 tbsp soy sauce
2 tbsp peanut oil
1 red pepper
5 shallots
1/3 cup chicken gravy
1/3 cup cashew
Chicken and cashew stir-fry is a delightful and simple dish that combines tender chicken thighs, crunchy cashews, and colorful vegetables. The combination of sweet and savory flavors, paired with a hint of nuttiness from the cashews, makes this an irresistible meal that's perfect for a quick weeknight dinner or a meal prep staple.
Instructions:
- In a bowl, combine the chicken pieces with the corn flour. Mix well to evenly coat the chicken.
- Add the sesame oil and soy sauce to the chicken, stirring to ensure all the pieces are well-marinated. Let it sit for about 15-20 minutes to absorb the flavors.
- Heat 1 tbsp of peanut oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot skillet. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and has a slightly golden brown color. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of peanut oil.
- Add the red pepper and shallots to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender but still crisp.
- Return the cooked chicken to the skillet with the vegetables.
- Pour in the chicken gravy, stirring to coat the chicken and vegetables evenly.
- Add the cashews and mix everything thoroughly. Cook for an additional 2-3 minutes, allowing all the flavors to meld together.
- Serve the chicken and cashew stir-fry hot over steamed rice or with a side of your favorite noodles.
Enjoy your delicious and healthy chicken and cashew stir-fry with a side of steamed rice or noodles. The blend of tender chicken, crunchy cashews, and vibrant vegetables in a savory sauce makes this dish a family favorite that's sure to become a regular in your meal rotation.
Chicken and cashew stir-fry FAQ:
The chicken is cooked through when it reaches an internal temperature of at least 165°F (75°C) and has a golden-brown color. Cut into a thigh to ensure there are no pink juices.
Yes, you can prepare the stir-fry ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
You can substitute chicken breast or firm tofu for a non-meat option. Both options should be cooked until fully done, adjusting cooking times as needed.
A large skillet or wok (around 12 inches in diameter) is ideal to ensure there is enough space for stir-frying without overcrowding the ingredients.
To add more heat, consider incorporating sliced chili peppers or a dash of chili sauce when stir-frying the vegetables.
Tips:
- Make sure to cut the chicken and vegetables into similar-sized pieces for even cooking.
- Toast the cashews lightly before adding them to the stir-fry to enhance their flavor.
- Use a high smoke point oil like peanut oil for stir-frying to prevent burning.
- Do not overcrowd the pan; cook the chicken in batches if necessary to ensure it browns nicely.
- Add the vegetables according to their cooking times; start with the sturdier ones like red pepper and shallots, and finish with quicker-cooking items.
- For an extra kick, add some fresh ginger and garlic while cooking the chicken.
- Adjust the seasoning to your taste; you can add more soy sauce or even a sprinkle of chili flakes for heat.
- Serve immediately for the best texture and flavor.
Nutrition per serving
4 ServingsCalories 550kcal
Protein 27g
Carbohydrates 18g
Fiber 2.35g
Sugar 5g
Fat 40g
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