Easy Cashew Chicken & Veggie Stir-Fry

Simple chicken and veggie stir-fry ready in a half hour. Serve with brown rice for an easy weeknight meal!

I have been craving stir-fry like crazy lately! I’ve made it three times the past few weeks :). So, in an effort to share more of my go-to, simple meals it’s time to throw an easy chicken and veggie stir-fry on the blog!

Easy Cashew Chicken & Veggie Stir-Fry

I love stir-fry because it’s simple to make, quick and a catch-all for tons of veggies! It’s a crowd-pleaser meal. Basically, everyone’s happy to dish up stir-fry! This easy chicken and veggie stir-fry counts as your protein, whole grain and non-starchy veggie for a meal.

Protein + Fiber to Help You Feel Full

The chicken breast provides a great source of lean protein, while the veggies and brown rice are good sources of fiber. Protein and fiber are renown for triggering satiety signals that make you feel satisfied and full.

Goodbyeeee being hungry in two hours! Having bulky meals reduces snacking. So, have this for dinner and you can bet you don’t need that 10 o’clock bedtime snack. Pack your leftovers for lunch and you won’t be scrounging the break room on scarf mode.

The Recipe

Broccoli and carrots are a must for stir-fry, in my opinion. I added in mushrooms for their savory flavor, and they might be my favorite part of this dish! The mushrooms get a delicious glaze with the stir-fry sauce. Mushrooms are known for their umami – the fifth flavor – which spreads across the tongue in a sensational way. The crushed cashews add the perfect crunch to keep the mouthfeel interesting, while adding dimension and flavor.

Feel free to use your creativity with the veggies! Add more variety with what you’ve got in the fridge or pantry. Onions would pair well and adding some garlic or fresh ginger at the end of cooking would be delicious, too! Top it with toasted sesame seeds if you want to be extra fancy.

Without further ado, let’s get to the recipe!

Easy Cashew Chicken & Veggie Stir-Fry

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish

Cuisine Asian

Servings 4 servings

Calories 211 kcal

Ingredients

  

1x2x3x

• 1 Tbsp oil (I use canola or avocado oil)
• 1 full chicken breast, chopped in bite-sized pieces
• 1 large head of broccoli, chopped into halved florets
• 1 c sliced carrots (~1 large carrot or a handful of baby carrots, chopped)
• 4 medium-sized mushrooms, roughly chopped
• 1/2 c stir-fry or teriyaki sauce (I use La Choy)
• 1/4 c cashews, roughly chopped

Instructions

 

• Heat a non-stick wok or fry pan to medium or medium-high heat (I prefer medium on my gas stove). Add oil.
• Add chicken and cook until no longer pink and internal temperature reaches 165°F (~7-9 min), stirring and flipping occasionally. Remove chicken from pan.
• Add broccoli florets, carrots and mushrooms to the same pan (no need to clean in between). Cook until broccoli and carrots become fairly tender (~6 minutes); broccoli will be bright green.
• Add chicken back to the pan. Add stir-fry sauce and cashews. Let cook ~3-4 minutes all together until sauce thickens slightly, cashews have softened and sauce has incorporated throughout all ingredients. Enjoy :).

Notes

If you are serving this with brown rice, I highly recommend throwing it on the stove before you start chopping your chicken and veggies! It should be finished cooking ~5 or so minutes after your chicken and veggie mix is done (enough time to set the table!). Otherwise, you can use quick-cooking brown rice or leftover brown rice from a different meal from the week! Storage: Can store refrigerated for 3-4 days.

Nutrition

Sodium: 599mgSugar: 11gFiber: 4gPotassium: 409mgCholesterol: 33mgCalories: 211kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 8gProtein: 16gCarbohydrates: 19g

Keyword chicken and veggie stir-fry

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