Description
A vibrant and flavorful chicken stir fry packed with fresh vegetables, tender chicken thighs, and a savory-sweet sauce, ready in just 30 minutes. Perfect for a quick, nutritious weeknight meal that combines the crunch of cashews with a rich blend of garlic, ginger, and soy sauce.
Ingredients
Chicken
- 1 lb chicken thighs (cut into bite-sized pieces)
Vegetables
- 1/2 zucchini (sliced or cubed)
- 1 cup broccoli (cut into 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
- ½ 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 ingredients: Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut all vegetables into evenly sized pieces roughly matching the chicken, for uniform cooking.
- Make the sauce: Combine chicken broth, water, soy sauce, honey, and corn starch in a bowl. Set this mixture aside to be added later.
- Cook chicken: Heat 1 Tbsp oil in a large pan or wok over medium-high heat. Once hot, add chicken in a single layer. Brown the chicken thoroughly, stirring as needed, until fully cooked. Remove from pan and set aside.
- Sauté vegetables: Add the remaining oil and butter to the same pan. Add broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook, stirring frequently, until vegetables are crisp-tender.
- Add aromatics and chicken: Return the cooked chicken to the pan. Stir in minced garlic and ginger, cooking for 1 minute while stirring frequently to release their flavors.
- Finish with sauce and cashews: Add cashews, then pour the prepared sauce into the pan. Bring to a boil, then reduce heat to a simmer. Continue cooking until the sauce thickens and coats the stir fry ingredients evenly.
- Optional garnish and serve: Garnish with chopped green onion and sesame seeds if desired before serving hot.
Notes
- Use gluten-free soy sauce for a gluten-free variation.
- If you prefer less sweetness, adjust or omit the honey.
- For added heat, consider adding red pepper flakes during the vegetable cooking step.
- This dish pairs well with steamed rice or noodles.
- You can substitute cashews with peanuts or almonds for a different crunch.
