Quick Cashew Chicken Stir Fry with Broccoli and Peppers
This Quick Cashew Chicken Stir Fry with Broccoli and Peppers is a fast and flavorful weeknight dinner that's ready in under 30 minutes.
Equipment
- 1 Wok or large skillet
- 1 Wooden spoon or spatula
Ingredients
- 1 pound boneless chicken breast - diced (cut into bite-sized pieces)
- 1 tablespoon vegetable oil - for cooking
- 2 cups broccoli florets - fresh or frozen
- 1 bell pepper - sliced (any color you prefer)
- 1 cup roasted cashews - unsalted
- 1/4 cup soy sauce - low sodium recommended
- 2 cloves garlic - minced (for flavor)
- 1 inch ginger - grated (fresh or powdered for depth)
- 1 tablespoon cornstarch - to thicken sauce
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the diced chicken and cook for about 5-7 minutes or until no longer pink.
- Stir in the broccoli and bell pepper, cooking for an additional 3-5 minutes until the vegetables are just tender.
- In a small bowl, combine the soy sauce, minced garlic, grated ginger, and cornstarch. Mix well.
- Pour the sauce over the chicken and vegetables, and stir to coat evenly. Cook for another 2 minutes until the sauce thickens.
- Remove from heat and toss in the cashews.
- Serve hot over rice or noodles as desired.
Notes
Feel free to use any vegetables you have on hand, such as snap peas or bell peppers. For extra protein, add tofu or shrimp.
If you like your stir fry spicier, consider adding some crushed red pepper flakes or a dash of hot sauce.