Cashew Chicken Stir Fry
So satisfying!
I am a sucker for a stir fry of any kind. Once you cut and prep your veggies this comes together in a hurry. It is slightly spicy and completely satisfying.
Every once in awhile I remember what a beautiful duo cashews and chicken are and I need to satisfy the craving ASAP. Thankfully, this is a super forgiving recipe that comes together in a snap. Per usual, swap the veggies around with whatever you have/are craving. You can eat this solo, or on a bed of regular or coconut rice, or rice noodles. All are equally delicious!
Let’s go shopping.
Stir fry
2 chicken breasts, diced
3/4 cup cashews
1 cup white mushrooms, quartered
1/2 white onion, sliced
1/2 cup green pepper, sliced (red will work too)
4 green onions, cut into 1.5 inch pieces
1 cup basil, roughly torn
1 hot pepper, seeded and finely diced (thai red chilli or jalapeno)
3 cloves garlic, minced
1.5 inch chunk of ginger, peeled and minced
3 tbsp neutral oil
Sauce
2 tbsp oyster sauce
1 1/2 tbsp soy sauce
2 tsp fish sauce
1 tsp white sugar
1/2 tsp chilli flakes
1 tsp corn starch
3 tbsp water
For serving
Cooked rice (regular, coconut or cauliflower) or rice noodles
Notes: Feel free to swap any of the veggies with whatever you have/are craving - just adjust your cook time accordingly
Make the sauce
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
Adjust the amount of chilli flakes if you don’t like it too spicy (or if you want even more heat!)
Prep your chicken and veggies
Once you start cooking this stir fry you’re quickly adding the ingredients in at a high heat, so it’s essential to have everything prepped and ready to go to avoid a kitchen meltdown (speaking from experience).
Toast your cashews
In a wok or a large pan, heat 1 tbsp neutral oil over medium heat. Once hot, add the cashews, stirring constantly until a deep golden brown, about five minutes. Remove from the pan and put to the side.
Here’s the colour you’re looking for
Build your stir fry
Add the remaining 2 tbsp of neutral oil and turn the heat up to medium high. Add the garlic and ginger to the hot oil and cook until fragrant, about 1 minute.
Next, add your onion and jalapeno pepper. Cook for another minute, stirring constantly.
Add your chicken. Cook until the chicken is no longer pink.
Add the green peppers and mushrooms, cooking for about 2 minutes.
Add your sauce and continuing stirring while it becomes a bit thicker in flavour, about 3-4 minutes.
Once the sauce has thickened, add in your cashews, green onions and torn basil leaves, stirring to combine.
Beautiful colours, textures and flavours!
Serve it hot
Serve immediately, on top of a bed of rice or rice noodles. Top with some extra chilli falkes, green onions or sriracha.
