Cashew Chicken Stir Fry
A quick and satisfying stir fry that combines tender chicken thighs, vibrant vegetables, and crunchy cashews, all tied together with a flavorful sauce. Perfect for busy weeknights or meal prep!
Ingredients
For the stir fry
- 2 tablespoons avocado oil A heart-healthy fat perfect for high-temperature cooking.
- 1 pound chicken thighs, boneless and skinless Juicy and tender, rich in protein.
- 3 cloves garlic, minced Enhances flavor with its aromatic and savory notes.
- 1 tablespoon fresh ginger, minced Offers warm spice and zest.
- 1 medium red chili, sliced Adjust to preference for heat.
- 1 medium red bell pepper, sliced Contributes sweetness and vibrant color.
- 1 cup celery, sliced Brings crunch and refreshing element.
- 1 cup raw cashews Adds crunch and nuttiness.
For the sauce
- 1 tablespoon arrowroot powder Thickens the sauce.
- 2 tablespoons apple cider vinegar Balances flavors with acidity.
- 4 tablespoons coconut aminos A healthier soy sauce alternative.
- 1 tablespoon raw honey Adds natural sweetness.
For serving
- 4 cups cooked brown rice Serves as a hearty base.
- 2 tablespoons green onions, sliced Fresh garnish.
- 1 tablespoon sesame seeds Optional topping.
Instructions
Preparation
- In a large skillet or wok, heat the avocado oil over medium-high heat.
- Add the chicken thighs in a single layer and cook undisturbed for about 2 minutes until golden crust forms. Stir and fry for an additional 3 minutes until fully cooked.
- Stir in the minced garlic, ginger, and sliced chili, cooking for 1 minute more. Remove the mixture and set aside.
- Add the sliced bell pepper, celery, and cashews to the skillet, stir frying for 3-4 minutes until slightly golden brown.
Sauce Preparation
- In a small bowl, combine the arrowroot powder, apple cider vinegar, coconut aminos, and honey. Whisk until smooth.
Combine Everything
- Return the chicken mixture to the skillet and drizzle with the prepared sauce. Toss together while still cooking on heat.
- Allow the sauce to simmer until it thickens.
- Remove from heat and garnish with green onions and sesame seeds if desired.
Serving
- Serve the stir fry over cooked brown rice, quinoa, or cauliflower rice.
Notes
Slice the chicken and vegetables evenly for uniform cooking. Adjust spice levels to your liking and consider toasting cashews for enhanced flavor. Let the stir fry rest for a minute after cooking for the best flavor melding.