Name: Easy Cashew Beef Stir Fry Recipe - Quick & Delicious
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound beef sirloin, sliced into thin, bite-sized pieces; 1 bell pepper (any color), thinly sliced; 1 medium onion, chopped; ½ cup cashews, lightly toasted, plus a few extra whole cashews for garnish; ¼ cup soy sauce (low-sodium recommended); 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 1 tablespoon sesame oil; 2 tablespoons neutral cooking oil (vegetable, canola, or grapeseed); Optional: 1 clove garlic, minced; 1 teaspoon grated fresh ginger; red pepper flakes for heat; cooked rice for serving

Easy Cashew Chicken Stir Fry is the weeknight dinner hero you didn’t know you needed, but absolutely deserve. Imagine tender pieces of chicken, coated in a savory, slightly sweet sauce, mingling with the satisfying crunch of toasted cashews and vibrant, crisp-tender vegetables. It’s a dish that effortlessly transports you to your favorite Chinese takeout spot, but with the immense satisfaction of having created it yourself in your own kitchen. What’s not to love about that? People adore this Easy Cashew Chicken Stir Fry for its incredible speed and simplicity, proving that delicious, restaurant-quality meals don’t have to be complicated or time-consuming. The magic lies in the perfect balance of flavors – that delightful sweet and savory glaze, the nutty depth from the cashews, and the fresh pop of whatever veggies you choose to toss in. It’s a customizable masterpiece, ready to be adapted to your family’s preferences and whatever you have on hand.

Ingredients:

1 pound chicken breast, sliced into thin, bite-sized pieces
1 bell pepper (any color works beautifully – red, yellow, or green), thinly sliced
1 medium onion, chopped into medium pieces
½ cup cashews, lightly toasted, plus a few extra whole cashews for a delightful garnish
¼ cup soy sauce (use low-sodium if you prefer to control saltiness)
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil)
Optional: 1 clove garlic, minced; 1 teaspoon grated fresh ginger; red pepper flakes for a touch of heat; cooked rice for serving

Preparing Your Ingredients for the Easy Cashew Chicken Stir Fry

Let’s get everything ready so our stir-fry comes together quickly and effortlessly. First, take your pound of chicken breast and slice it into uniform, thin pieces. This ensures that the chicken cooks evenly and quickly in the hot wok or pan. Think about bite-sized pieces that are easy to manage with chopsticks or a fork. Next, prepare your vegetables. Take your bell pepper and slice it thinly, removing the seeds and membrane. Any color will work, but a mix of colors will add visual appeal to your dish. Chop your onion into medium-sized pieces; you want them to soften but still retain a slight bite. If you’re using garlic and ginger, mince the garlic and grate the ginger now. For the cashews, make sure they are lightly toasted. You can do this by placing them in a dry skillet over medium heat for a few minutes until fragrant, or you can use pre-toasted ones. Reserve a handful of the nicest looking cashews for garnishing at the end.

Crafting the Savory Stir-Fry Sauce

Now, let’s whip up the flavorful sauce that will bring all our ingredients together. In a small bowl, combine the ¼ cup of soy sauce. This forms the salty, umami base of our sauce. Add in the 2 tablespoons of rice vinegar. The vinegar provides a pleasant tang that balances the richness of the other ingredients. Next, stir in the 1 tablespoon of hoisin sauce. Hoisin sauce adds a wonderful depth of flavor with its sweet and savory notes, often described as Chinese barbecue sauce. To thicken our sauce and create a glossy finish, whisk in the 1 tablespoon of cornstarch. Make sure to whisk thoroughly until there are no lumps of cornstarch. This mixture will become wonderfully thick and cling to the chicken and vegetables as it cooks. Lastly, add the 1 tablespoon of sesame oil to the sauce. Sesame oil imparts a distinct nutty aroma and flavor that is characteristic of many Asian stir-fries. Give the sauce one final whisk to ensure everything is well combined. Set this sauce aside, ready to be added when the time is right.

The Cooking Process: Searing the Chicken

It’s time to bring the heat and start cooking! Place a large skillet or a wok over medium-high heat. Add 2 tablespoons of your neutral cooking oil. Once the oil is shimmering and hot, carefully add the sliced chicken breast in a single layer. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. You want a nice sear to lock in the juices and flavor. If you’re adding minced garlic and grated ginger, you can add them to the pan during the last minute of cooking the chicken, stirring them around to become fragrant. Once the chicken is cooked, remove it from the pan and set it aside on a plate. Don’t clean the pan! Those browned bits in the pan are pure flavor, and we’ll use them to cook the vegetables.

Sautéing the Vegetables to Perfection

With the chicken removed, it’s time to cook the vegetables in the same pan. If the pan seems a bit dry, you can add another teaspoon of oil. Add the chopped onion to the hot pan and stir-fry for about 2-3 minutes until it starts to soften and become translucent. Next, add the sliced bell pepper to the pan. Continue to stir-fry for another 3-4 minutes, or until the bell peppers are tender-crisp. You want them to still have a slight bite to them, not be mushy. If you like a little heat, this is a good time to sprinkle in some red pepper flakes. Stir everything together, allowing the vegetables to pick up any flavorful bits left from the chicken.

Bringing It All Together: The Grand Finale

Now for the moment we’ve been waiting for – combining everything to create our delicious Easy Cashew Chicken Stir Fry! Return the cooked chicken to the pan with the sautéed vegetables. Give your prepared sauce a quick re-whisk, as the cornstarch may have settled at the bottom. Pour the sauce evenly over the chicken and vegetables. Stir gently to coat everything. As the sauce heats up, it will thicken beautifully thanks to the cornstarch. Continue to cook and stir for another 1-2 minutes, until the sauce is glossy and clings to the ingredients. Finally, add in the ½ cup of toasted cashews. Toss them in to warm through and distribute them amongst the chicken and vegetables. These cashews will add a lovely crunch and nutty flavor to every bite. Serve your Easy Cashew Chicken Stir Fry immediately over hot, fluffy rice. Garnish with the reserved whole cashews for an extra touch of elegance and crunch. Enjoy your homemade masterpiece!

Conclusion:

You’ve now learned how to create a delicious and satisfying Easy Cashew Chicken Stir Fry right in your own kitchen. This recipe is a fantastic weeknight meal option, bringing together tender chicken, crunchy cashews, and vibrant vegetables in a savory sauce. It’s a dish that’s as enjoyable to make as it is to eat, proving that homemade meals can be both quick and incredibly flavorful. I hope you have as much fun preparing and sharing this dish as I do. Remember, the beauty of stir-fries lies in their adaptability, so feel free to get creative!

For serving, this Easy Cashew Chicken Stir Fry is traditionally enjoyed over fluffy steamed white or brown rice. However, it also pairs wonderfully with quinoa, noodles, or even cauliflower rice for a lower-carb alternative. Don’t hesitate to garnish with extra sesame seeds, chopped scallions, or a drizzle of sriracha for an added kick. Experiment with different vegetables based on what you have on hand – broccoli, bell peppers, snap peas, and mushrooms are all excellent additions.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can prepare many components ahead. Chop your vegetables and marinate your chicken a day in advance. The sauce can also be whisked together and stored in the refrigerator. However, for the best texture, I recommend cooking the stir-fry fresh right before serving to ensure the vegetables remain crisp and the cashews retain their crunch.

What if I don’t have cashews?

No problem at all! Other nuts like peanuts or even almonds can be substituted for cashews. Just ensure they are unsalted and roasted. You could also omit the nuts entirely if you have an allergy, and the stir-fry will still be incredibly tasty!