CASHEW CHICKEN AND VEGETABLE STIR-FRY
Cashew Chicken and Vegetable Stir-Fry is a savoury, nutrient-packed dish that blends tender chicken breast, crisp bell peppers, carrots and crunchy cashews in a rich sesame-soy glaze. The toasted cashews provide a delightful crunch, complementing the juicy chicken and fresh vegetables perfectly. Sesame oil infuses the dish with a nutty aroma, while soy sauce enhances its deep umami flavour. This quick, protein-rich meal is ideal for a weeknight dinner, offering a perfect balance of textures and flavours. This dish is packed with vitamins, healthy fats and lean protein and it’s a great way to enjoy a wholesome, homemade meal without spending hours in the kitchen. Serve it with rice, quinoa or noodles for a satisfying dish that’s full of bold flavours and nutrients. This recipe is a must-try, whether you’re looking for a quick, healthy meal or a comforting, flavourful stir-fry.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Asian
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Weeknight Dinner, Quick Meal, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, High Protein, Quick & Easy
DISH TYPE
Stir-Fry
INGREDIENTS
These are the ingredients for Cashew Chicken and Vegetable Stir-Fry:
- 100g chicken breast, sliced
- 30g mixed vegetables (carrot, bell pepper)
- 1 tbsp cashews
- 1 tsp soy sauce
- 1 tsp sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 220
- Protein: 26g
- Carbohydrates: 7g
- Fat: 9g
- Saturated Fat:5g
- Fibre: 2g
- Sodium: 420mg
- Sugar: 3g
PREPARATION
- Prepare The Chicken: Slice the chicken breast into thin strips to ensure even cooking and maximum flavour absorption.
- Toast The Cashews: Place a dry pan over medium heat and toast the cashews for 1-2 minutes until golden and fragrant. Remove and set aside.
- Heat The Pan: Add the sesame oil to a non-stick pan over medium-high flame and let it warm up for about 30 seconds.
- Cook The Chicken: Add the sliced chicken to the pan and stir-fry for 4-5 minutes until fully cooked and lightly golden. Remove from the pan and set aside.
- Stir-Fry The Vegetables: Add the chopped bell peppers and carrots to the pan, stirring for 2-3 minutes until slightly tender but still crisp.
- Combine Everything: Return the cooked chicken to the pan, add the soy sauce and toss well to coat all the ingredients evenly.
- Finish With Cashews: Sprinkle in the toasted cashews, stir-fry for another 30 seconds and ensure everything is well combined.
- Serve Immediately: Remove from heat and enjoy hot, either on its own or with a side of rice, quinoa or noodles.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Toast Cashews Separately: Toasting cashews before adding them to the stir-fry enhances their flavour and crunch.
- Slice Vegetables Evenly: Evenly sliced vegetables ensure they cook uniformly and retain their crisp texture.
- Add Soy Sauce At The End: This prevents over-reduction and keeps the dish from becoming too salty.
- Use High Heat: Stir-frying over high heat seals in moisture and maximises flavour.
- For Extra Flavour: Drizzle a few drops of honey or add a splash of rice vinegar for a sweet-tangy balance.
VARIATIONS
- Vegetarian Alternative: Replace chicken with tofu or tempeh for a plant-based version while keeping the cashews for crunch.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha for a touch of heat.
- Extra Vegetables: Toss in broccoli, snow peas or mushrooms for additional nutrients and variety.
- Different Protein Options: Swap chicken for shrimp, beef or turkey for a unique twist.
- Low-Sodium Option: Use reduced-sodium soy sauce or coconut aminos to control salt intake.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to maintain the best texture.
- Freezing: Cooked chicken can be frozen separately for up to 1 month. Thaw overnight in the fridge before reheating.
- Meal Prep: Pre-slice the chicken and vegetables in advance for a quicker cooking process, making it ideal for meal prep.