Description
A delightful stir-fry featuring tender chicken, colorful vegetables, and crunchy cashews, perfect for quick weeknight dinners.
Ingredients
- ¼ cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked white or brown rice, for serving
Instructions
- Prepare the sauce in a bowl by whisking together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set aside.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add chicken and stir-fry for 5-6 minutes until browned. Remove and set aside.
- In the same skillet, heat remaining oil and add bell peppers, onion, garlic, and ginger. Stir-fry for 3-4 minutes.
- Return chicken to the skillet, add cashews, and mix.
- Pour the sauce into the skillet, stir well, and cook for 2-3 minutes until thickened.
- Garnish with green onions and sesame seeds before serving over rice.
Notes
For more flavor, marinate the chicken in the sauce while prepping the vegetables. Serve immediately for best texture.
