Easy Chicken Stir Fry Recipe (With Vegetables And Cashew)

5 from 5 votes

An easy chicken stir fry recipe that you can make in just 15 minutes. You can make it in a wok or a cast iron pan.

Course Chicken, dinner, lunch, Main Course

Cuisine Asian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 282kcal

Author Mihaela

1 Tbsp vegetable oil
2-3 garlic cloves finely chopped or minced
1 red chili chopped
1 inch (2.5cm) of fresh ginger finely chopped
1 lb (450g) boneless, skinless chicken breasts cut into strips
2 red bell pepper seeded and sliced into thin strips
2 cups (200g) mange tout or sugar snap peas
1/3 cup (50g) cashews
1/4 cup (60ml) reduced-sodium soy sauce or coconut aminos to make it gluten-free
2 tsp cornstarch or gluten-free flour
1 cup (240ml) broth
1 green onion thinly sliced to garnish

Get Recipe Ingredients

Heat oil in a wok or large skillet over medium-high heat.
Add garlic, chili and ginger and cook for 1 minute until fragrant.
Add chicken and cook for about 3-4 minutes, until it turns golden-brown, stirring constantly.
Add peppers, snap peas and cashew and cook for another 2-3 minutes.
Add soy sauce and cook 2 minutes, until the veggies are crisp-tender.
In a small bowl, dissolve cornstarch in chicken broth and add it to the wok.
Simmer for an additional 2 minutes, until the sauce thickens. Stir to combine.
Serve over rice garnished with green onions.

! Please read the tips and tricks in the article before making this recipe!