Description
A quick and flavorful stir fry combining tender chicken, crunchy cashews, and vibrant vegetables in a savory sauce. Perfect for a busy weeknight dinner!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cashews
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and stir-fry until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add garlic and ginger. Cook for 1 minute until fragrant.
- Add bell peppers and snap peas to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and brown sugar.
- Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir to combine and cook for 2-3 minutes until heated through and sauce has thickened.
- Stir in cashews and green onions. Cook for an additional 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot over steamed rice.
Notes
- Adjust the level of spice by adding red pepper flakes if desired.
- For a vegetarian option, substitute the chicken with tofu.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: main course
- Method: Stir-fry
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg