Craving a vibrant, flavorful meal that's both healthy and satisfying? Look no further than this Honey Cashew Chicken Stir-Fry! This recipe delivers a delicious balance of sweet and savory, with tender chicken, crisp-tender vegetables, and crunchy cashews all coated in a luscious honey-soy glaze. It's a perfect weeknight dinner that's quick to prepare and packed with nutritious ingredients, making it a guilt-free indulgence you'll want to make again and again. Forget takeout – this recipe is surprisingly easy to master, even for beginner cooks.
This Honey Cashew Chicken Stir-Fry is a guaranteed crowd-pleaser, perfect for family dinners or impressing guests. The combination of textures and flavors is irresistible, and the beautiful presentation adds to the overall dining experience. Ready to create this culinary masterpiece? Let's dive into the simple, step-by-step instructions to guide you through the process.
Tools Needed
- Saucepan
- Cutting board
- Knife
- Mixing bowl
- Ramekins (optional)
Ingredients
- Rice: 1 cup
- Water: 2 cups
- Chicken breast: 2 (6 ounce)
- Cornstarch
- Salt
- Pepper
- Red pepper: 1 medium
- Onion: 1 medium
- Garlic: 2 cloves
- Broccoli florets: 2 cups
- Frozen shelled edamame: 1 cup
- Dry roasted cashews: 1/2 cup
- Canola oil: 1 tablespoon
- Dark sesame oil: 1 tablespoon
- Rice wine vinegar: 1 tablespoon
- Honey: 3 tablespoons
- Low sodium soy sauce: 2 tablespoons
- Sriracha: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare Ingredients & Cook Rice
- Bring 2 cups of water to a boil. Add 1 cup of rice, stir, and reduce to a simmer. Cover and cook for 45 minutes.
- Cut chicken breast into 1-inch cubes. Cut lengthwise, rotate, and then cube to ensure even cooking.
- In a bowl, combine diced chicken with cornstarch, salt, and pepper. Mix well to coat.
- Cut red pepper into 1/4-inch thick strips. Remove onion skin, leaving root intact, slice in half, then make slits down to the root, turn, and slice into 1/4-inch pieces. Smash garlic cloves and mince.
Step 2. Stir-fry the Chicken and Vegetables
- Heat canola and sesame oil in a medium saucepan over medium-high heat. Add chicken and cook for 4-5 minutes until browned.
- Add garlic and diced onion, stir and cook for a few minutes. Then, add sliced red pepper and cook for another 4-5 minutes.
- Add edamame and broccoli. Stir and cook for 4-5 minutes until vegetables are tender.
Step 3. Create the Honey Cashew Sauce
- Stir in cashews. Add honey, sriracha, rice wine vinegar, and soy sauce. Stir for 1-2 minutes until evenly coated.
Step 4. Serve
- Serve stir-fry over brown rice.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Ensure all pieces of chicken are the same size for even cooking.
- Wash and sanitize hands after handling raw chicken.
Nutrition
- Calories: 710
- Fat: 28g
- Carbs: 75g
- Protein: 45g
FAQs
1. Can I use a different type of nut instead of cashews?
Yes! Almonds, peanuts, or even macadamia nuts would work well, though the flavor profile will change slightly. Roasted nuts will add extra crunch.
2. How can I make this recipe vegetarian/vegan?
Substitute the chicken with firm tofu, pressed to remove excess water. For a vegan version, ensure your honey substitute (like maple syrup or agave) is vegan-friendly and use a vegetarian-friendly oyster sauce alternative.
This Honey Cashew Chicken Stir-Fry recipe is a testament to how healthy eating can be both delicious and incredibly satisfying. From the simple steps to the incredible flavor, it's a recipe you’ll want to add to your regular rotation. Enjoy this flavorful and easy-to-make dish, and don't hesitate to experiment with your favorite vegetables and spices!