Cashew Chicken Stir Fry

Savor a mouthwatering Cashew Chicken Stir-Fry that has colorful veggies, crunchy cashews, and tender chicken all combined in a flavorful sauce. This simple and quick stir-fry is ideal for a weeknight meal

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 1 cup cashews
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon crushed red pepper flakes optional
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

Combine the cornstarch, rice wine vinegar, and soy sauce in a small bowl

Put aside

Vegetable oil should be heated over medium-high heat in a large skillet or wok

Add the chicken pieces and cook for 45 minutes, or until browned and cooked through

Take out and place aside the chicken from the skillet

Cashews should be added to the same skillet and toasted for one to two minutes, or until fragrant

Take out and place aside

If necessary, add extra oil to the skillet before adding the ginger and garlic

Saut until fragrant, about 30 seconds

To the skillet, add the onion and the sliced red and green bell peppers

Stir-fry the vegetables for 34 minutes, or until they begin to soften

After the chicken has finished cooking, return it to the skillet and add the hoisin sauce, oyster sauce, red pepper flakes, and chicken broth if using

Mix thoroughly

Cover the chicken and veggies with the soy sauce mixture

Add more 2-3 minutes of stir-frying and stir-frying until the sauce thickens and coats the ingredients

Stir in the toasted cashews after adding salt and pepper to taste

Serve the Stir-fried Cashew Chicken

If preferred, serve the fry over cooked rice and top with sliced green onions