Description
This Chicken Stir Fry is a colorful and flavorful dish packed with tender chicken, fresh veggies, and crunchy cashews tossed in a savory-sweet soy-based sauce — perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/2 zucchini, sliced or cubed
- 2 Tbsp oil, divided
- 1 Tbsp unsalted butter
- 1 cup broccoli, cut into florets
- 1 small carrot, julienned or cubed
- 8 oz mushrooms, sliced
- 1/2 red pepper, cubed
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1/2 onion, cubed
- 1/2 cup cashews
- 1/2 cup chicken broth
- 1/4 cup water
- 1/4 cup soy sauce (or gluten-free soy sauce)
- 2 Tbsp honey
- 1 Tbsp cornstarch
Instructions
- In a small bowl, whisk together the chicken broth, water, soy sauce, honey, and cornstarch. Set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil and the butter. Add the broccoli, zucchini, carrot, mushrooms, red pepper, garlic, ginger, and onion. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
- Return the chicken to the pan and pour the stir fry sauce over the mixture. Stir well to combine and coat everything with the sauce.
- Cook for an additional 2-3 minutes, until the sauce thickens and everything is heated through.
- Stir in the cashews and serve hot. Enjoy!
Notes
- You can substitute chicken thighs with chicken breast if preferred.
- Add chili flakes or sriracha for a spicy kick.
- Serve over steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 7g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg