Best Spicy Cashew Chicken Stir Fry Recipes

SPICY CASHEW CHICKEN STIR FRY

Spicy Cashew Chicken Stir Fry image

Make and share this Spicy Cashew Chicken Stir Fry recipe from Food.com.

Provided by wife2abadge

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 boneless skinless chicken breast halves, cut into 2-inch strips
3 cups broccoli florets
3 green onions, white and green parts, cut into 2-inch lengths
2 tablespoons hoisin sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons crushed red pepper flakes
2 tablespoons cashew halves

Steps:

Coat a large nonstick skillet with nonstick spray and warm over med-high heat.
Add the garlic & ginger and cook for 30 seconds.
Add the chicken and cook, stirring constantly, for 3-4 minutes or until no longer pink.
Transfer to a plate.
Add the broccoli and cook, stirring constantly,for 3 minutes or until it's crisp-tender.
Return the chicken to the skillet and add the green onion.
Meanwhile, in a small bowl combine the hoisin sauce, oil, and red pepper flakes.
Pour into the pan and cook, stirring constantly, for 2 minutes or until all is blended.
Stir in cashews and serve.

Nutrition Facts : Calories 191.2, Fat 7, SaturatedFat 1.2, Cholesterol 51.6, Sodium 230.3, Carbohydrate 9.3, Fiber 0.8, Sugar 2.8, Protein 23.3

SPICY CASHEW CHICKEN STIR-FRY

SPICY CASHEW CHICKEN STIR-FRY image

Categories Chicken Stir-Fry Quick & Easy Dinner Healthy

Yield 4

Number Of Ingredients 16

Ingredients

1/4 cup Honey
2 Tbsp rice vinegar
2 Tbsp low-sodium Tamari
1 Tbsp Chili Garlic Sauce (Sambal Oelek) or Sriracha
1 1/4lb. boneless skinless chicken breasts, cubed
2 Tbsp cornstarch
Kosher salt & Freshly ground pepper
1 Tbsp melted coconut oil
1 Tbsp dark sesame oil
2 cups fresh broccoli florets
1 red bell pepper, cut into strips
1 small onion, diced
3 cloves fresh garlic, sliced or minced
1/2 cup frozen peas, thawed
1/4 cup toasted cashews
2 cups cooked brown rice

Steps:

In a medium bowl combine the honey, vinegar, tamari and sriracha. Whisk to combine and set off to the side. In a large bowl combine chicken with cornstarch, salt and pepper. Toss to coat. Over medium-high, heat wok or large skillet with coconut oil and sesame oil. Once hot arrange the chicken in an even layer. Leave undisturbed for 3-4 mins. or until golden crust forms. Flip and continue to cook for 3-4 mins. Remove the chicken to a bowl and set off to the side. Add the broccoli, peppers, onion and garlic to the wok. Cook, stirring often until vegetables are tender yet still a bit firm. Add chicken back in and cook for 2 to 4 mins. or until fully cooked. Add cashews, peas and sauce to the wok. Stir until coated and heated through. Serve over warm rice.

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