Healthy Cashew Chicken Stir Fry
A quick and easy stir fry that combines tender chicken, crisp veggies, and a salty-sweet sauce, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs Can substitute with chicken breast.
- 1 cup raw cashews Roasted cashews can also be used, watch the salt level.
- 2 cups mixed vegetables (broccoli, bell pepper, snap peas, carrots, zucchini) Use any combination of your choice.
- 3 cloves garlic, minced Fresh is best but jarred works in a pinch.
- 1 tablespoon fresh ginger, minced Use jarred ginger if short on time.
- 1/4 cup gluten-free soy sauce (tamari)
- 1 tablespoon rice vinegar Adds brightness.
- 1 tablespoon honey or maple syrup Use to sweeten the sauce.
- 1 teaspoon sesame oil Added at the end for aroma.
- 1 tablespoon cornstarch or arrowroot powder Thickens the sauce.
- 2 tablespoons neutral oil (avocado or olive oil) For cooking.
Instructions
Preparation
- Mix the sauce in a small bowl: combine tamari, rice vinegar, honey, minced garlic, ginger, and cornstarch with a splash of water.
- Toast the cashews in a dry skillet over medium heat for 2-3 minutes, then remove and set aside.
- Cut the chicken into thin bite-sized pieces for even cooking.
Cooking
- Heat oil in a large skillet or wok over medium-high heat.
- Sear the chicken pieces until mostly cooked through, about 5-7 minutes.
- Add the mixed vegetables and cook until they are crisp-tender, about 3-5 minutes.
- Pour in the sauce and toss everything until it's glossy and thickened, about 1-2 minutes.
- Stir in the toasted cashews and a splash of sesame oil at the end.
Notes
Store leftovers in a sealed container in the fridge for 3-4 days. Reheat with a splash of water to loosen the sauce.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 3gSodium: 700mgFiber: 5gSugar: 6g
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