Spicy Cashew Chicken Stir-fry

Name: Spicy Cashew Chicken Stir-fry
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1¼ lb boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tbsp cornstarch; ½ tsp kosher salt; ¼ tsp coarsely ground black pepper; 1 tbsp coconut oil; 1 tbsp dark sesame oil; ⅓ cup honey; 2 tbsp rice vinegar; 2 tbsp low-sodium tamari; 1 tbsp chili garlic paste or sriracha; 3 clove fresh garlic cloves, minced; 2 cup fresh broccoli florets; 1 small small red bell pepper, cut into strips; 1 small small onion, diced; ¾ cup roasted cashews; ½ cup frozen peas, thawed; 2 cup warm cooked rice

Recipe GLPR765375b9599e37

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Asian

Main Course

30 min

416 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant, protein-packed stir-fry featuring tender cubed chicken breast seared until golden and crispy, tossed with crisp broccoli florets, bell peppers, onions, and roasted cashews in a savory-sweet spicy sauce. The dish is finished with a touch of sesame oil and served over fluffy rice for a complete, satisfying meal that comes together in just 30 minutes.

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Ingredients

1¼ lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 tbsp cornstarch

½ tsp kosher salt

¼ tsp coarsely ground black pepper

1 tbsp coconut oil

1 tbsp dark sesame oil

⅓ cup honey

2 tbsp rice vinegar

2 tbsp low-sodium tamari

1 tbsp chili garlic paste or sriracha

3 clove fresh garlic cloves, minced

2 cup fresh broccoli florets

1 small small red bell pepper, cut into strips

1 small small onion, diced

¾ cup roasted cashews

½ cup frozen peas, thawed

2 cup warm cooked rice

Directions

In a medium mixing bowl, whisk together the honey, rice vinegar, tamari, and chili garlic paste until well combined. Set the sauce aside.
In a separate large bowl, toss the chicken cubes with cornstarch, kosher salt, and black pepper until evenly coated.
Heat a wok or large skillet over medium-high heat. Add the coconut oil and sesame oil. Once the oils are hot and shimmering, arrange the coated chicken pieces in a single layer without stirring.
Leave the chicken undisturbed for 3 to 4 minutes to develop a golden-brown crust. Flip the pieces and cook for another 3 to 4 minutes until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean bowl and set aside.
In the same wok or skillet, add the broccoli florets, red bell pepper strips, diced onion, and minced garlic. Stir-fry for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp but still retain a bit of firmness.
Return the cooked chicken to the wok with the vegetables. Add the thawed peas and cashews, then pour in the prepared sauce. Toss everything together until well coated and heated through, about 2 to 3 minutes.
Divide the warm cooked rice among serving bowls and top each portion with the spicy cashew chicken stir-fry mixture.

Comments

Grocery List Plus Editorial Staff4.25

Chili garlic paste and sesame oil will require a special trip to Harris Teeter's international aisle or ALDI, adding friction to a weeknight. The 30-minute claim is honest for cooking but assumes prep is already done—allow 40 to 45 minutes total if you're dicing chicken, broccoli, and peppers from scratch. At roughly $2.50 to $3.00 per serving, the cashews and chicken are the cost drivers; this is solidly mid-range for a family dinner. The dish reheats well in a skillet and feeds six generously, making it forgiving for busy households, though the stir-fry technique demands your attention once you start cooking.