Honey Cashew Chicken Stir-Fry with Vegetables

Honey Cashew Chicken Stir Fry

When I want to cook something healthy without feeling like I’m on a diet, I always turn to stir fries. Healthy? Check. Flavorful? Check. Versatile? Totes check. Oh, and they only require one skillet. Hooray for easy cleanup!

This quick and easy stir fry features chicken, broccoli, cashews, and a sweet Asian sauce. Of course, you could use any veggies you like, and I suspect it would be fantastic with other meats as well (shrimp, pork, steak…anything!). I just happened to have these on-hand, and they’re some of my absolute favorites.

Start by prepping the veggies. Broccoli…

Honey Cashew Chicken Stir Fry - prep broccoli

Red bell pepper…

Honey Cashew Chicken Stir Fry - slice red peppers

Slice an onion…

Honey Cashew Chicken Stir Fry - slice an onion

An mince a few cloves of garlic.

Honey Cashew Chicken Stir Fry - garlic

Toss everything in a bowl and forget about it.

Honey Cashew Chicken Stir Fry - veggies

Then get your chicken ready! Chop it into chunks — whatever size you like.

Honey Cashew Chicken Stir Fry - chop chicken

(You could probably chop them a little smaller than this.)

Sprinkle the chicken with a little five spice…

Honey Cashew Chicken Stir Fry - five spice

…and some salt.

Honey Cashew Chicken Stir Fry - salt chicken

Then in a separate bowl, toss the chicken chunks in a little bit of corn starch.

Honey Cashew Chicken Stir Fry - toss chicken

Next, place a large skillet (cast iron is best as always), over medium high heat. Add some canola oil…

Honey Cashew Chicken Stir Fry - canola oil

…and sesame oil.

Honey Cashew Chicken Stir Fry - sesame oil

That’s good stuff right there, y’all.

While that heats up, make your sauce! In a mason jar (or small bowl), combine soy sauce, rice vinegar, and lots of honey. Set that aside.

When the oils are hot, add the chicken. 

Honey Cashew Chicken Stir Fry - brown chicken

When it’s light brown on all sides, add your scrumptious veggies.

Honey Cashew Chicken Stir Fry - add veggies

Turn the heat to high, and cook those suckers until they’re nice and flavorful.

Honey Cashew Chicken Stir Fry - chicken and veggies cooked

That’s the stuff. Now add your sauce.

Honey Cashew Chicken Stir Fry - pour sauce

Mmmm….That sizzle is what dreams are made of.

Honey Cashew Chicken Stir Fry - pour sauce

Stir that around and cook everything together for a lil’ bit.

Honey Cashew Chicken Stir Fry - stirred

We’re almost done! Just dump in some cashews…

Honey Cashew Chicken Stir Fry - add cashews

…squeeze in some Sriracha…

Honey Cashew Chicken Stir Fry - Sriracha

…and add the juice of half a lime.

Honey Cashew Chicken Stir Fry - lime juice

Serve it up over some brown rice, and enjoy!

Honey Cashew Chicken Stir Fry

Here’s the quick-and-dirty!

Honey Cashew Chicken Stir-Fry
Serves 4
This quick and easy stir fry features chicken, veggies and cashews, and it's coated in a sweet Asian sauce. It will quickly become a family favorite!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 head broccoli
  2. 1 red bell pepper
  3. 1 medium yellow onion
  4. 2 garlic cloves, minced
  5. 2 (6-ounce) skinless, boneless chicken breasts
  6. Sprinkle of five spice powder
  7. Salt
  8. 2 tablespoons cornstarch
  9. 1 tablespoon canola oil
  10. 1 tablespoon sesame oil
  11. 1/2 cup dry-roasted cashews, unsalted
  12. 1 tablespoon rice vinegar
  13. 3 tablespoons honey
  14. 2 tablespoons lower-sodium soy sauce
  15. 1 tablespoon Sriracha
  16. Juice of half a lime
Instructions
  1. Prep veggies. Cut broccoli into florets. Slice red bell pepper and onion. Mince garlic. Toss everything into a bowl and set aside.
  2. Heat a large skillet over medium-high heat. Add canola and sesame oils.
  3. While oils heat up, prep chicken. Chop chicken into 1-inch pieces (or smaller). Sprinkle with five spice powder and salt, then toss in corn starch.
  4. When oil is hot, add chicken, cooking until brown on all sides (about 3-5 minutes).
  5. While chicken cooks, make the sauce! Just combine the rice wine vinegar, honey, and soy sauce. Set aside.
  6. Increase heat to high, and add veggies. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently.
  7. Stir in sauce, and cook about 1 minute.
  8. Stir in cashews, sriracha, and lime juice.
  9. Serve over brown rice.
Notes
  1. For an extra boost of sweetness, drizzle some sweet soy sauce over the top before serving. You'll be instantly addicted.
Adapted from Cooking Light
Adapted from Cooking Light
Avocado Jam | Recipes and Musings of a Food-Obsessed Redhead http://www.avocado-jam.com/

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