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- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 cup raw cashews - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, sliced thin - 2 tablespoons soy sauce (low sodium) - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon sesame oil - Salt and pepper to taste - Optional: chili flakes for heat When making cashew chicken stir fry, fresh ingredients make a big difference. I always choose high-quality chicken. Skinless, boneless chicken breast works best. It cooks evenly and stays juicy. Cashews add crunch and richness. When buying cashews, look for raw ones for the best flavor. Toast them in a skillet for added depth. I love using colorful vegetables. Red bell pepper adds sweetness and a pop of color. Broccoli is packed with nutrients. Carrots bring a nice crunch. Slice them thin so they cook quickly and stay crisp. For the sauce, I stick with soy sauce for saltiness. Oyster sauce adds a touch of sweetness and umami. Sesame oil gives a lovely nutty aroma. This combination of sauces makes the dish come alive. Don't forget the seasoning! Salt and pepper bring out the flavors. If you like heat, add chili flakes. Just a pinch can take it to the next level. Gather all these ingredients, and you're ready to create a dish even better than takeout! Marinating Tips Start with fresh, boneless, skinless chicken breast. Cut it into small, bite-sized pieces. In a medium bowl, mix soy sauce, oyster sauce, salt, and pepper. Add the chicken to this mix. Stir well to coat every piece. This step adds deep flavor to your chicken. Ideal Marination Time Let the chicken marinate for at least 15 minutes. This will help it soak up the flavors. If you have more time, letting it sit for 30 minutes is even better. Important Toasting Techniques Use a dry skillet over medium heat. Add the raw cashews and toast them. Stir them often. This helps them brown evenly and avoid burning. Visual Cues for Doneness Watch for a golden color and a nutty smell. This usually takes about 3-4 minutes. When they look perfect, remove them from the skillet and set them aside. Cooking Time for Each Vegetable Use a large skillet or wok and heat 2 tablespoons of vegetable oil. First, add the sliced red bell pepper, then the broccoli florets, and finally the carrot slices. Cook them for about 5 minutes. They should be tender but still crisp. Maintaining Crispness To keep the veggies crisp, don’t overcook them. Stir them gently but often. Once done, take them out of the pan and set aside. Best Practices for Browning In the same skillet, add the marinated chicken pieces. Spread them out so they cook evenly. Stir frequently for about 6-8 minutes. Look for a nice golden-brown color. Ensuring Thorough Cooking Check that the chicken is no longer pink inside. This ensures it is fully cooked. Order of Combining Once the chicken is cooked, add the sautéed vegetables back into the skillet. Then, add minced garlic, ginger, and sesame oil. Finally, toss in the toasted cashews. Heating Through Tips Stir well to mix everything. Heat through for another 2-3 minutes. This allows flavors to blend nicely. Ideal Accompaniments Serve the cashew chicken stir fry over a bed of cooked rice or quinoa. This adds a nice base for the dish. Garnishing Options Top with chopped green onions for a fresh taste. You can also add chili flakes if you like some heat. This adds a nice kick to your meal. To make cashew chicken stir fry taste great, adjust the sauces. Start with the soy and oyster sauce. If you like it saltier, add more soy sauce. If you want a deeper flavor, add more oyster sauce. Always taste as you go. You can also enhance texture. For crunch, toast the cashews until golden. This adds a nice bite to the dish. Use a large skillet or a wok for best results. A non-stick surface helps with cooking. High heat is key. It cooks the chicken and veggies fast. This keeps them tender and crisp. If your pan is not hot enough, the food might steam instead of fry. Prep ingredients before cooking. Cut veggies and marinate chicken ahead of time. This makes cooking smoother. When you are ready to cook, everything will be within reach. Use high heat for fast cooking. It helps keep the food fresh and bright. Cook in batches if your pan is small. This way, everything gets cooked evenly. {{image_2}} You can switch the chicken for tofu or tempeh. Both options soak up flavor well. For tofu, choose firm or extra-firm. Press it to remove excess water. Cut it into bite-sized cubes and marinate it like chicken. For added flavor, mix in some soy sauce and a dash of sesame oil. This keeps the taste balanced and delicious. Feel free to add more veggies to your stir fry. Snap peas, bell peppers, or mushrooms work great. You can also use zucchini or baby corn. Just be mindful of cooking times. For most vegetables, aim for 3-5 minutes. This way, they stay crisp and bright in color. Do you like heat? You can easily turn up the spice! Add crushed red pepper or chili flakes during cooking. For more heat, try fresh chilies like jalapeños or Thai bird chilies. Start with a small amount and increase to your taste. Remember, you can always add more, but you can’t take it away! To keep your cashew chicken stir fry fresh, refrigerate it right away. Place it in a cool container. Glass or plastic containers with lids work best. Let the meal cool down before sealing. This helps prevent moisture build-up inside. You can freeze cashew chicken stir fry for later use. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Be sure to remove as much air as possible. When you want to enjoy it again, thaw it overnight in the fridge. Reheat it in a skillet over medium heat until hot. When stored in the fridge, your stir fry lasts about 3-4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. Look for off smells or changes in color. If anything seems off, it's best to throw it out. Yes, you can use frozen chicken. Just remember to thaw it first. You can do this in the fridge overnight or use the microwave. When cooking from frozen, add a few extra minutes to ensure it cooks through. Make sure to check the internal temperature. It should reach 165°F (75°C) for safe eating. If you don't have oyster sauce, you can use mushroom sauce. This option suits vegetarians. Soy sauce mixed with a bit of sugar also works well. It gives a similar sweet and salty flavor. You can try adding some hoisin sauce for a different twist. To make this dish gluten-free, swap soy sauce for tamari. Tamari is a great gluten-free alternative. Check that your oyster sauce or mushroom sauce is gluten-free too. Use fresh vegetables without any sauces that contain gluten. You can pre-cook this dish and store it. Cook the chicken and veggies, then cool them quickly. Store in an airtight container in the fridge for up to 3 days. When reheating, do it on the stove over low heat. This keeps the flavors fresh without overcooking. In this post, we explored the key ingredients for a delicious cashew chicken stir fry. We covered marinating chicken, toasting cashews, and sautéing vegetables effectively. I shared tips for perfecting flavor and storage methods for leftovers. Remember, cooking is about balance—adjusting tastes, trying new veggies, and exploring spice levels can elevate your dish. Enjoy making this recipe your own, and don't hesitate to test variations! It's a fun way to find flavors that you love.

Cashew Chicken Stir Fry Better Than Takeout

Discover the deliciousness of Cashew Chicken Stir Fry with this easy-to-follow recipe! Packed with tender chicken, crunchy vegetables, and toasted cashews, this dish is full of flavor and perfect for a quick weeknight meal. In just 35 minutes, you can whip up a tasty dinner your family will love. Click to explore the full recipe and bring this tasty stir fry to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 cup raw cashews

2 tablespoons soy sauce (low sodium)

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, sliced thin

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 green onions, chopped

Cooked rice or quinoa, for serving

Salt and pepper to taste

Optional: chili flakes for heat

Instructions
 

Prep Chicken: In a medium bowl, marinate the bite-sized chicken pieces with soy sauce, oyster sauce, salt, and pepper. Allow it to sit for at least 15 minutes to absorb the flavors.

    Toast Cashews: In a dry skillet over medium heat, toast the raw cashews for about 3-4 minutes until golden and fragrant. Stir frequently to avoid burning. Set aside.

      Sauté Vegetables: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced red bell pepper, broccoli florets, and carrot slices. Sauté for about 5 minutes until the vegetables are tender-crisp. Remove from the pan and set aside.

        Cook Chicken: In the same skillet, add the marinated chicken pieces and cook for about 6-8 minutes, stirring frequently, until the chicken is cooked through and golden brown.

          Combine Ingredients: Return the sautéed vegetables to the skillet with chicken, then add minced garlic, ginger, sesame oil, and toasted cashews. Stir well to combine and heat through for another 2-3 minutes.

            Final Touches: Taste and adjust seasoning if necessary. For extra heat, sprinkle in some chili flakes according to your preference.

              Serve: Serve the cashew chicken stir fry over a bed of cooked rice or quinoa. Top with chopped green onions as garnish.

                Prep Time: 15 min | Total Time: 35 min | Servings: 4