Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.
I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.
The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the base with some spices thrown in for added flavor.
I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.
I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.
- For the Sauce:
- 1 1/2 tbsp. cornstarch
- 1/2 cup chicken broth
- 1/4 cup molasses
- 1/4 cup soy sauce
- 2 tbsp. red wine
- 1/4 tsp. cayenne
- 4 tbsp. olive oil, divided
- 1/4 tsp. garlic powder
- For the Chicken & Vegetables:
- 1 cup cashews, lightly salted
- 1 lb. boneless skinless chicken breasts cut into 1 inch chunks
- 1 large onion, chopped
- 2 medium sweet peppers, chopped
- 6 - 8 asparagus spears, cut into 2 inch pieces
- 2 carrots, sliced
- Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
- In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
- Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
- Serve over rice. Add cashews to the top.
You can add the cashews to the stir fry when you add the sauce.