Hey there, foodies! If you’re looking for a fast, delicious meal that checks all the boxes—healthy, tasty, and customizable—this Quick Cashew Chicken Stir Fry with Broccoli and Peppers is your new best friend.
Perfect for those busy nights or when you just want something satisfying without spending hours in the kitchen! In under 30 minutes, you can whip up this colorful dish filled with protein, crunchy vegetables, and a rich, savory sauce.
Not to mention, you can totally switch up the veggies or even make it vegan by swapping chicken for tofu! It’s a simple yet flavorful way to enjoy a homemade dinner that feels like a treat. So, if you’ve ever wondered how to make stir fry fast, you’re in the right place!
Serving and Pairing Suggestions:
Serving this Quick Cashew Chicken Stir Fry is super easy! Pair it alongside Wild Rice Pilaf for a hearty touch or keep it light with a Spinach and Pomegranate Salad.
If you feel like shaking things up, whip up some Thai Peanut Noodles on the side—delicious! This stir fry can also be served on a bed of quinoa or cauliflower rice for an even healthier twist. Grab a refreshing drink like a Watermelon Sangria and you’ve got a meal that’s just perfect for dinner or lunch prep.
Tips and Notes:
- Ingredient Swaps: Want to switch things up? Use shrimp, beef, or even tempeh instead of chicken. Get creative with your veggies too; snap peas and carrots are great options!
- Meal Prep: This stir fry stores well in the fridge for about 3 days, making it awesome for meal prep. Just reheat it in a pan or microwave.
- Sauces & Spices: Feel free to amp up the flavor with a splash of soy sauce, teriyaki, or even some chili sauce if you’re feeling spicy!
Are you ready to dive into this quick and easy recipe? Let’s start cooking and enjoy a tasty home-cooked meal that will impress!
Quick Cashew Chicken Stir Fry with Broccoli and Peppers
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.