Description

A flavorful and easy-to-make stir-fry dish combining tender chicken, roasted cashews, and vegetables in a savory sauce — better than your favorite takeout.

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp cornstarch
2 tbsp vegetable oil
1 cup unsalted roasted cashews
1 red bell pepper, chopped
1 green bell pepper, chopped
3 green onions, sliced
3 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup low-sodium soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey
1/4 cup water
1/2 tsp crushed red pepper flakes (optional)

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Instructions

Toss the chicken pieces with cornstarch until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of oil. Sauté garlic and ginger for 30 seconds until fragrant.
Add the bell peppers and cook for 3-4 minutes until tender-crisp.
Return the chicken to the skillet and add the soy sauce, hoisin sauce, rice vinegar, honey, water, and red pepper flakes. Stir well to combine and let simmer for 2-3 minutes until the sauce thickens slightly.
Add the cashews and green onions, stir to combine, and cook for 1-2 more minutes.
Serve hot over steamed rice or noodles.

Notes

Use chicken breasts instead of thighs if preferred.
For a spicier kick, increase the amount of red pepper flakes.
This dish pairs well with jasmine or brown rice.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 7g
Sodium: 620mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg