Description
This flavorful Chicken Stir Fry is a quick and easy weeknight meal featuring tender chicken thighs and a medley of fresh vegetables tossed in a savory, slightly sweet sauce with cashews for added crunch. Perfectly cooked in a hot skillet, it's a vibrant, healthy dish ready in just 30 minutes.
Ingredients
Chicken
- 1 lb chicken thighs, cut into bite-sized pieces
Vegetables
- 1/2 zucchini, sliced or cubed
- 1 cup broccoli florets
- 1 small carrot, julienned or cubed
- 8 oz mushrooms, sliced
- 1/2 red pepper, cubed
- 1/2 onion, cubed
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
Other Ingredients
- 2 Tbsp oil, divided
- 1 Tbsp unsalted butter
- 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 corn starch
Instructions
- Prepare Chicken and Vegetables: Trim excess fat from the chicken thighs and cut them into bite-sized pieces. Cut all the vegetables into even-sized pieces, approximately the same size as the chicken, to ensure even cooking.
- Make the Sauce: In a bowl, combine chicken broth, water, soy sauce, honey, and corn starch. Mix well until the corn starch is fully incorporated and the sauce is smooth. Set aside.
- Cook Chicken: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. When the oil is hot, add the chicken pieces in a single layer. Cook, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of oil and the butter to the same pan. Add broccoli, zucchini, mushrooms, red pepper, onion, and carrots. Cook, stirring frequently, until the vegetables are crisp-tender but still vibrant, about 4-5 minutes.
- Add Aromatics and Chicken: Return the cooked chicken to the pan. Add the minced garlic and ginger, stirring continuously for about 1 minute until fragrant.
- Add Cashews and Sauce: Stir in the cashews, then pour the prepared sauce over the chicken and vegetables. Bring the mixture to a boil, then reduce heat and let it simmer until the sauce thickens and coats the ingredients evenly, about 2-3 minutes.
- Serve: Optionally garnish with sliced green onion and sesame seeds. Serve hot with rice or noodles.
Notes
- Use gluten-free soy sauce to make the recipe gluten-free.
- Adjust the amount of honey according to desired sweetness.
- Cut vegetables uniformly to ensure even cooking.
- For a spicier dish, add red pepper flakes or fresh chili peppers during cooking.
- To make it lower fat, you can reduce the butter or omit it.
