Chef Marco
In today’s fast-paced world, finding a quick yet delicious meal can feel like a challenge. Enter Cashew Chicken Stir-Fry with Peppers & Rice—a vibrant dish that combines the delightful crunch of vegetables, tender chicken, and the rich creaminess of cashews. This recipe not only brings big flavors to your dinner table but is also easy to whip up, making it perfect for busy weeknights or when you’re craving something comforting yet classy!
Why Make This Recipe
This Cashew Chicken Stir-Fry is a fantastic choice for several reasons. First, it’s a complete meal packed with protein, colorful veggies, and healthy fats. The blend of sauces gives it an irresistible depth of flavor that your taste buds will adore. Plus, it can be made in under 30 minutes! With its quick prep time and ease of cooking, you can savor restaurant-quality stir-fry right in your kitchen without the hassle. Who could say no to that?
How to Make Cashew Chicken Stir-Fry with Peppers & Rice
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil or sesame oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, sliced
- 2-3 garlic cloves, minced
- 1/2 cup roasted cashews
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional)
- 1 tbsp honey or brown sugar
- 1/2 tsp ginger, grated
- Salt and pepper, to taste
- 1 1/2 cups jasmine rice (optional)
- 3 cups water (optional)
- 1 tbsp butter or oil (optional)
- Salt, to taste (optional)
Directions:
- Cook the Rice (optional): Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until fully cooked. Fluff with a fork and set aside.
- Cook the Chicken: In a large skillet or wok, heat oil over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-6 minutes until browned. Remove and set aside.
- Stir-Fry the Veggies: In the same skillet, add oil if needed, then add onions and bell peppers. Stir-fry for 3-4 minutes. Add garlic and ginger, and stir-fry for another minute.
- Make the Sauce: Stir in soy sauce, oyster sauce, rice vinegar, hoisin sauce (optional), and honey. Simmer for 2-3 minutes until the sauce thickens.
- Combine Chicken and Cashews: Return the chicken to the skillet, add cashews, and toss to coat with the sauce.
- Serve: Serve the Stir-Fry over the cooked rice, garnished with extra cashews or green onions.
How to Serve Cashew Chicken Stir-Fry with Peppers & Rice
For an elegant presentation, serve the stir-fry atop a mound of fluffy jasmine rice. Garnish with additional roasted cashews and a sprinkle of chopped green onions for a pop of color and freshness. This dish pairs wonderfully with a side of crispy spring rolls or a light cucumber salad for a complete meal.
How to Store Cashew Chicken Stir-Fry with Peppers & Rice
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to keep the stir-fry moist. While it may lose some crispiness, the flavors will still be delightful!
Tips to Make Cashew Chicken Stir-Fry with Peppers & Rice
- Prep Ahead: Chop your vegetables and marinate the chicken a few hours in advance. This will save you time during cooking!
- Adjust for Spice: If you enjoy a bit of heat, consider adding some red pepper flakes or sriracha to your sauce.
- Use Fresh Ingredients: Fresh garlic and ginger can truly elevate your dish, enhancing its aroma and flavor.
Variation
Feel free to mix up the vegetables! Broccoli, snap peas, or carrots can easily substitute for the bell peppers, allowing you to cater to your family’s preferences. For a vegetarian version, replace the chicken with tofu or another protein source like chickpeas.
FAQs
1. Can I make this dish in advance?
Absolutely! While stir-fry is best enjoyed fresh, you can prep the ingredients in advance and toss everything together just before serving.
2. Is it gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce (like tamari) and omit the oyster sauce.
3. Can I freeze leftovers?
While it’s possible to freeze leftovers, some ingredients (like bell peppers) may lose their crunch. If you plan to freeze, consider leaving them out and adding fresh ones when you reheat the dish later.
A quick and vibrant weeknight meal
Description
Cashew Chicken Stir-Fry with Peppers u0026amp; Rice is a delightful dish that combines tender chicken, crunchy vegetables, and creamy cashews, all tossed in a flavorful sauce. Perfect for busy nights, this recipe can be prepared in under 30 minutes.
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until fully cooked. Fluff with a fork and set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-6 minutes until browned. Remove and set aside.
- In the same skillet, add oil if needed, then add onions and bell peppers. Stir-fry for 3-4 minutes. Add garlic and ginger, and stir-fry for another minute.
- Stir in soy sauce, oyster sauce, rice vinegar, hoisin sauce (optional), and honey. Simmer for 2-3 minutes until the sauce thickens.
- Return the chicken to the skillet, add cashews, and toss to coat with the sauce.
- Serve the Stir-Fry over the cooked rice, garnished with extra cashews or green onions.
Notes
- Consider adjusting spice levels and using fresh ingredients for an enhanced flavor.
