Stir-fried Chicken with Cashews
A quick and flavorful stir-fry, perfect for a weeknight meal.
⏱️ 35 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 30g carbs🥑 20g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🍶2 tbsp soy sauce
- 🌽1 tbsp cornstarch
- sesame_oil1 tbsp sesame oil
- 🌻1 tbsp vegetable oil
- 🌶️1 red bell pepper
- 🫑1 green bell pepper
- 🧅1 onion
- 🧄3 garlic cloves
- 🫚1 inch ginger
- 🌰½ cup cashews
- 🍲¼ cup chicken broth
- 🍯1 tbsp honey
- 🍚 cooked rice, for serving
Pro tips
- For extra spice, add a pinch of red pepper flakes with the garlic and ginger.
- Ensure your wok or skillet is hot enough before adding ingredients for a proper stir-fry.
- Don't overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
Method
- 1Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch. Set aside.
- 2Chop bell peppers and onion into similar-sized pieces. Mince garlic and grate ginger.
- 3In a small bowl, whisk together remaining 1 tbsp soy sauce, sesame oil, chicken broth, and honey. Set aside.
- 4Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 5Add bell peppers and onion to the same skillet. Stir-fry for 3-4 minutes until slightly tender-crisp.
- 6Add minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.
- 7Return cooked chicken to the skillet. Pour in the prepared sauce and bring to a simmer, stirring constantly, until the sauce thickens slightly.
- 8Stir in the cashews. Cook for another minute, ensuring everything is well coated.
- 9Serve immediately over cooked rice.