Easy Cashew Chicken Stir-Fry
A quick and delightful stir-fry that combines tender chicken, crunchy cashews, and vibrant vegetables for a perfect weeknight dinner.
Ingredients
Main ingredients
- 1 lb chicken breast, diced
- 1 cup cashews
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce ensure it is Halal-compliant
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
Preparation
- Start by washing and chopping your mixed vegetables into bite-sized pieces. Dice the chicken into uniform pieces to ensure even cooking.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Ensure it’s hot enough that a drop of water sizzles upon contact.
- Add the diced chicken to the pan. Season with salt and pepper. Cook for about 5-7 minutes, stirring frequently until the chicken is browned and fully cooked through.
- Stir in the minced garlic and your mixed vegetables. Sauté for another 3-5 minutes until the veggies are tender yet crisp.
- Pour in the soy sauce and oyster sauce, stirring well to combine all the flavors. Toss in the cashews and give everything a good mix for about 2 minutes to coat the ingredients in sauce.
- Your Easy Cashew Chicken Stir-Fry is ready! Serve it hot over a bed of fluffy rice, and enjoy!
Notes
Substitutions: If you don’t have cashews, feel free to swap them for almonds or sunflower seeds. Timing: Always prepare your ingredients before cooking. Stir-frying happens quickly, and having everything prepped sets you up for success. Avoiding Mistakes: Don’t overcrowd the pan. Cooking in batches can help maintain the crispness of the chicken and veggies. If you find yourself with leftovers, refrigerate in an airtight container for up to 3 days.