Cashew Chicken Stir-fry, Spicy Style

Cashew chicken stir-fry is unfussy and savory! Spicy, vegetable loaded stir-fry and dinner is on the table in 30. You can’t beat that!

Some days I wonder if I’ll ever get sick of stir-fry. We stir-fry-it-up at least once a week around here. No joke. If you were to ask my girls… I bet they’d tell you “I make it every day!!!”. But whatever. I need stir-fry like I need air.

It especially comes in handy now with school in session and I have two kids with homework and some nights, little time for anything extravagant. I hated homework as a kid… and even more so as an adult {and it’s not even mine!}. My 5th graders homework I can entirely handle. Blindfolded. It’s my 8th grader I’m a little unsure about.

Spanish? No problemo {I took 3 years of it!}.

Social Studies? Got it in the BAG.

Math? PLEASE SEND HELP!

If only stir-fry was a course in school, I’d be set.

I truly love stir-frying because it’s the reliable meal for those nights that time isn’t on your side. And this cashew chicken stir-fry is pretty fabuloso (<— see Spanish! Well, kind of). Spicy, vegetable loaded and dinner is on the table in 30. This one’s SO unfussy your 5th grader could make it. You simply might want to stick around to supervise… like with the chopping and hot pan. Better yet… you simply make it.

First make the sauce. In a measuring cup or bowl; add 1/4 cup plus two tablespoons honey. Good honey. Yes, there’s such a thing as bad honey. Trust me. Once Pat went to some little mini-store on his way home from work to pick me up a bottle and let me simply tell you, there is no way that was honey. I mean it looked like watered down honey, barely yellow. Gross.

Next pour in two tablespoons of unseasoned rice vinegar.

Then measure and add two tablespoons of low-sodium tamari. However, you could entirely swap this with low-sodium soy sauce if that’s what you have on hand.

Then you could do one of two things here. You could add a tablespoon of garlic chili paste (sambal oelek) or you could add in a tablespoon of Sriracha. Pick your poison and go for it.

Then only whisk it to combine and set it off to the side and start veggie prepping.

Trim off about two cups or one small bunch of broccoli florets. Then give them a short rinse and set next to your stove top.

Next, slice up one red bell pepper, one small onion and three cloves fresh garlic.

Then In a large bowl add two tablespoons of cornstarch, 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Next throw in two cubed chicken breasts (about 1-1/4 pounds) and then toss it around to coat in the seasoned starch.

Next, over medium-high heat, add coconut oil and sesame oil into a wok or large skillet. Once hot spread the chicken in an even layer and then cook the chicken undisturbed for 3 to 4 minutes.

Then flip when the chicken forms a golden crust and cook the chicken for another 3 to 4 minutes.

Next, transfer the chicken out of the wok and into a bowl. Then add in all of the vegetables in. Here’s the thing. I should have waited on the peas because their color drains FAST. So add those a little later. Don’t be like me. I think I simply got overly excited about this stir-fry. It happens.

Then cook the veggies for about 5 minutes. They should start to get a little color to them but not turn into a soggy mess.

Next add the chicken back in.

Then stir and cook for a few more minutes so there’s no doubt the chicken is fully cooked. I would add the peas now.

Next pour in the spicy sauce and add a 1/2 cup of cashews. I’m using roasted and salted cashews. Since the tamari is low-sodium then these will add the reliable amount of salt to the stir-fry. But feel free to use unsalted, roasted cashews.

Next, toss to coat the chicken and vegetables in the sauce.

Serve the cashew chicken stir-fry with rice or noodles and dinner is done.

Now who can I bribe ask to help with my middle-schooler’s homework? I’ll pay in cookies? OR better yet, stir-fry.

Enjoy! And if you give this Cashew Chicken Stir-fry Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome From-scratch Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!