Recipe: Cashew Chicken Stir Fry

Photo by Allison Chelsea

If you’re looking for a healthy go-to recipe, this is it! I have been rotating this dish into my weekly dinner list for years. While this recipe pairs perfectly with my stir fry sauce, it’s also extremely versatile. You can try cooking it with other stir fry sauces, like an orange chicken sauce, using the same method listed below. You can also just add some spiced to the cornstarch, salt and pepper mixture and forego the sauce completely. This is definitely a recipe to play around with and explore new flavors around a healthy base.

Serves: 2–3

Ingredients:

• 1.5 cups of cooked white rice
• 2 large chicken breasts (cubed)
• 1/4 cup of cornstarch
• Pinch of salt and pepper
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 2 cups of chopped broccoli
• 1 red bell pepper
• 1 cup of fresh snap peas
• Handful of cashews
• 2 tbsps. chopped green onion
• 2 tsps. sesame seeds

Sauce: https://medium.com/@stayhomecation/stir-fry-sauce-e5a5515fdcdf

Directions:

• Cube the chicken and mix in a large mixing bowl with cornstarch, salt and pepper.
• Heat a large pan on medium-high heat and drizzle with olive oil and sesame oil.
• Add chicken to the pan.
• Meanwhile dice the red bell pepper and chop the broccoli.
• Once chicken is cooked 90% through, add the prepared bell pepper and broccoli to the pan.
• Stir for a couple minutes and then add the snap peas and cashews.
• Mix sauce ingredients and pour over.
• Once the sauce thickens enjoy over white rice topped with more crushed cashews, green onions or sesame seeds.

Enjoy!