Description
A savory and slightly sweet stir-fry dish with tender chicken, crunchy cashews, and colorful vegetables tossed in a rich garlic-soy sauce.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup unsalted cashews
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 2 green onions, sliced (for garnish)
- Cooked white or brown rice, for serving
Instructions
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, sauté bell peppers, onion, and garlic for 3-4 minutes until tender-crisp.
- Whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chicken broth in a small bowl.
- Return chicken to the skillet and pour sauce over. Stir to coat and simmer for 2-3 minutes until thickened.
- Stir in cashews just before serving.
- Garnish with green onions and serve hot over rice.
Notes
- Use roasted cashews for extra crunch and flavor.
- Can substitute boneless chicken thighs for extra juiciness.
- Adjust sweetness and saltiness by varying honey and soy sauce amounts.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian