0 Shares

This colorful and flavorful chicken stir fry is packed with tender chicken, crisp vegetables, and crunchy cashews, all tossed in a rich, savory-sweet stir fry sauce. A fast and healthy meal that’s perfect for busy weeknights!

Ingredients

For the Stir Fry:

1 lb chicken thighs, trimmed and cut into bite-sized pieces
½ zucchini, sliced or cubed
1 cup broccoli florets
1 small carrot, julienned or cubed
8 oz mushrooms, sliced
½ red bell pepper, cubed
½ onion, cubed
4 garlic cloves, minced
1 tsp fresh ginger, minced
½ cup cashews
2 Tbsp oil, divided
1 Tbsp unsalted butter

For the Stir Fry Sauce:

½ cup chicken broth
¼ cup water
¼ cup soy sauce (use gluten-free if needed)
2 Tbsp honey
1 Tbsp cornstarch

Instructions

1. Prep Ingredients:

Trim chicken thighs and cut into bite-sized pieces.
Cut all vegetables into evenly sized pieces to ensure even cooking.
In a small bowl, whisk together the chicken broth, water, soy sauce, honey, and cornstarch. Set the sauce aside.

2. Cook the Chicken:

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook until browned and fully cooked, stirring occasionally.
Remove the chicken from the pan and set aside.

3. Sauté the Vegetables:

In the same pan, add the remaining 1 tablespoon oil and the butter.
Add the broccoli, zucchini, mushrooms, red bell pepper, carrot, and onion.
Stir-fry for 4–6 minutes, until the vegetables are crisp-tender.

4. Combine Everything:

Return the chicken to the pan with the vegetables.
Add minced garlic and ginger. Cook for 1 minute, stirring constantly.
Add the cashews, then pour in the stir fry sauce.
Bring to a boil, then reduce heat and simmer until the sauce thickens and evenly coats the chicken and vegetables.

5. Garnish and Serve:

Optional: Garnish with sliced green onions and sesame seeds before serving.
Serve hot over steamed rice, noodles, or on its own.

Why You’ll Love This Recipe

Quick & easy: Ready in about 30 minutes with minimal prep.
Flavorful & satisfying: A perfect balance of savory, sweet, and nutty.
Nutritious: Loaded with protein and a rainbow of fresh vegetables.
Customizable: Easily adapted to your taste or dietary needs.
Great for leftovers: Tastes just as good the next day!

Tips

Cut all ingredients to similar sizes for even cooking.
Don’t overcrowd the pan—cook in batches if needed for proper searing.
Stir the sauce before adding to dissolve any cornstarch that may have settled.
For extra flavor, toast the cashews in a dry skillet for a few minutes before adding.

Variations and Substitutions

Protein swap: Use shrimp, beef strips, tofu, or chicken breast instead.
Vegetable ideas: Try snap peas, baby corn, green beans, or bok choy.
Sauce twist: Add a splash of sesame oil, sriracha, or rice vinegar for depth.
Low-carb version: Serve over cauliflower rice or lettuce wraps.
Nut-free option: Omit cashews or use sunflower seeds.

FAQs

Q: Can I make this dish ahead of time?
Yes! Cook and store in the fridge for up to 3 days. Reheat in a pan or microwave.

Q: Is this recipe gluten-free?
It can be! Just be sure to use a gluten-free soy sauce or tamari.

Q: Can I freeze chicken stir fry?
Yes, though the texture of the vegetables may soften. Freeze in an airtight container for up to 2 months.

Q: What can I use instead of chicken thighs?
Chicken breast, turkey breast, or even tofu all work well.

Serving and Suggestions

Serve over steamed white rice, brown rice, quinoa, or noodles.
Garnish with chopped green onions, sesame seeds, or a lime wedge.
Pair with spring rolls, miso soup, or a side salad for a complete meal.
Use leftovers to make wraps or lunch bowls the next day.