Warm, crispy, and filled with fragrant stir-fry aromas: this chicken and cashew stir-fry is packed with colorful vegetables and a light, savory sauce. The cashews add a pleasant crunch, and the chicken stays tender thanks to the quick stir-frying. It’s the kind of dish you can whip up in no time, yet it still feels like you put a lot of effort into it.
Since this recipe doesn’t use any cream or cheese, it’s a great fit for a cow’s milk-free diet. All the ingredients come straight from the supermarket, and you only need one pan. This is handy if you prefer to avoid cow’s milk or are having a lactose-free day. Just be careful with the soy sauce: some brands may contain traces of milk. Finally, taste for salt and acidity—that really ties it all together.
Preparation
Step 1: Fry the chicken
Cut the chicken breast into pieces and heat the oil in a wok. Cook the chicken over medium heat until the pieces are golden brown and cooked through. Stir frequently so they don't stick.
Step 2: Add vegetables
Add the broccoli, cut into small florets, and the bell pepper, cut into strips. Stir-fry for 5 to 7 minutes until the vegetables are al dente. Keep the heat high so everything stays nice and crisp.
Step 3: Toast the cashews
Push the chicken and vegetables to one side and add the cashews to the pan. Toast them briefly until they are lightly browned and fragrant. Be careful not to let them burn.
Step 4: Add the sauce
Pour in the soy sauce and stir everything well. Let it simmer for another minute so the flavors blend and the sauce thickens slightly.
Step 5: Serving
Taste and season with salt and pepper. Serve immediately, preferably with rice or noodles. That way, the cashews will stay nice and crunchy.
Nutritional values per person
- 🥦 Vegetables: 90 g
- 🍚 Carbohydrates: 48 g
- 🍗 Protein: 27 g
- 🥜 Grease: 12 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 540 kcal
Tips & label
Add sesame seeds for extra crunch or a splash of lime juice for freshness.
Serve with jasmine rice or noodles and some fresh cilantro, if you like it.
Use soy sauce that doesn't contain any traces of milk; check the label on brands such as Kikkoman or the AH store brand.
Store leftovers in the refrigerator for up to two days, and reheat them gently in a wok or in the microwave.
Chop all the vegetables ahead of time so you don't have to rush while stir-frying; that keeps everything crisp.
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