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cashew chicken stir fry
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Cashew Chicken Stir-Fry

This Cashew Chicken Stir-Fry is a perfect balance of savory, nutty, and slightly sweet flavors with tender chicken, crisp zucchini, earthy mushrooms, and crunchy cashews all tossed in a rich, garlicky sauce.
The simple stir-fry technique by Chef Trips locks in the freshness, while the hoisin-soy sauce blend creates a delicious umami kick.
Ready in under 30 minutes, this easy and wholesome meal is perfect for busy weeknights. Serve it over steamed rice or noodles for a satisfying, better-than-takeout dish that will have everyone coming back for more! It will be BEAUTIFUL!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

For the Sauce

  • ⅓ cup of Chicken broth or water
  • 1 tbsp of Soy sauce
  • 1 tbsp of Hoisin sauce
  • 1 tsp of Sesame oil
  • 1 tsp of Sugar substitute with stevia
  • 2 tsp of Cornstarch

For the Stir Fry

  • 1 tbsp of Vegetable oil divided
  • 2 small Zucchini quartered lengthwise then sliced into 1 inch pieces
  • 1 cup of Mushrooms quartered
  • 1 Onion coarsely chopped
  • 1 lb of boneless skinless Chicken breasts cut into 1 inch pieces
  • ½ tsp of Salt substistute with natural sea salt, or pink salt
  • ¼ tsp of Black pepper
  • 2 cloves of minced Garlic
  • ⅓ cup of roasted Cashews unsalted or low sodium

Instructions

  • Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
  • Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
  • While the chicken is cooking, prepare the sauce by whisking together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch in a small bowl.
  • Remove the vegetables from the pan, place on a plate and cover to keep warm.
  • Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
  • Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
  • Add the garlic to the pan and cook for 30 seconds.
  • Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
  • Stir in cashews and serve immediately, over rice if desired.
  • ENJOY!

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