Description
A quick and flavorful chicken stir fry with tender chicken, crisp vegetables, cashews, and a savory-sweet sauce.
Ingredients
1 lb chicken thighs, cut into bite-sized pieces
1/2 zucchini, sliced or cubed
2 Tbsp oil, divided
1 Tbsp unsalted butter
1 cup broccoli florets
1 small carrot, julienned or cubed
8 oz mushrooms, sliced
1/2 red bell pepper, cubed
1/2 onion, cubed
4 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 cup cashews
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce (or gluten-free soy sauce)
2 Tbsp honey
1 Tbsp cornstarch
Instructions
1. Trim chicken thighs and cut into bite-sized pieces.
2. Cut vegetables into even-sized pieces.
3. Combine all sauce ingredients in a bowl and set aside.
4. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until browned. Remove chicken and set aside.
5. Add remaining oil and butter to the pan. Add broccoli, zucchini, mushrooms, red pepper, onion, and carrot. Cook until crisp-tender.
6. Return chicken to the pan. Add garlic and ginger, cook for 1 minute.
7. Add cashews and pour in the sauce. Bring to a boil, then reduce heat and simmer until sauce thickens.
8. Garnish with green onions and sesame seeds if desired.
Notes
Vegetables can be swapped to match your preferences: try snap peas, asparagus, green beans, or baby corn.
Chicken breast or tenders can be used, but avoid overcooking.
Store leftovers in an airtight container for 3–4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired