Easy Cashew Chicken & Veggie Stir-Fry
  1. Heat a non-stick wok or fry pan to medium or medium-high heat (I prefer medium on my gas stove). Add oil.
  2. 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.
  3. 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.
  4. 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 :).
Recipe 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.

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