When you need a delicious dinner in 30 minutes or less, this chicken cashew stir-fry packs in tons of flavor! It’s a great way to enjoy lean chicken and healthy veggies.
Some nights, I enjoy taking my time in the kitchen to make something really fun and creative for dinner. Other nights, I just want something tasty and healthy that I can throw together FAST!
In the latter case, this chicken cashew stir-fry is one of my go-to meals. It’s packed with flavor, it’s a great way to serve lean chicken and vegetables, and it can be ready in 30 minutes or less.
Seriously. I timed myself. It took me 24 minutes from start to finish.
Stir-frys are one of my favorite ways to prepare quick dinners because you can infuse so much flavor in very little time. So if you’ve been looking for a reason to get out your wok, this recipe is well worth it!
How to make chicken cashew stir-fry
Most of the steps in this recipe are simply combining ingredients in the wok. The process is so quick and simple!
Step 1: In a medium bowl, combine the chicken strips, 2 tablespoons of tamari, and red pepper flakes. Set aside.
Step 2: In a small dry non-stick skillet, toast the cashews for 3 or 4 minutes, stirring often, until they’re lightly browned. Remove from heat and allow to cool.
Step 3: Heat 1 tablespoon of olive oil in a wok over medium-high heat. Once hot, add the garlic and ginger, then stir-fry for a minute or so until fragrant.
Step 4: Add the chicken, tamari, and red pepper flake mixture and stir-fry for 3 to 4 minutes until the chicken is no longer pink. Transfer the contents of the wok to a plate or bowl and set aside.
Step 5: Add the remaining tablespoon of olive oil to the wok.
Step 6: Add the carrots and stir-fry for about a minute, then add the red bell pepper and stir-fry for another 3 minutes or so until the vegetables have softened but are still crisp. Add half of the scallions and cook for another 2 minutes.
Step 7: Return the chicken with its other ingredients to the wok.
Step 8: Combine the orange juice and the remaining 2 tablespoons of tamari in a small bowl, then add to the wok.
Step 9: Increase the heat and bring everything to a boil, stirring often. Let the contents boil for 30 seconds, then remove the wok from heat.
Step 10: Garnish with the remaining scallions and cashews.
Enjoy the combination of juicy chicken, tender-crisp veggies, and crunchy cashews!
What to serve with this dish
While this recipe is great all on its own, you can also serve it over something if you want a heartier dish.
I like to eat my stir-fry over spinach or other greens. It gives me an extra boost of fiber and vitamins, plus it saves me the step of needing to cook anything else.
You could also serve this dish over white or brown rice. Either option will definitely fill you up, plus the rice will absorb all the delicious flavors of the stir-fry!
Or, for a lower carb option, swap out traditional rice for cauliflower rice instead.
More ways to save time
This recipe comes together very quickly as is. But if you want to reduce the prep and cook time even more, I have a few ideas for you!
Try buying pre-cut fresh or frozen mixed vegetables to use in place of the red bell pepper and carrots. This will save you time chopping the vegetables. You can also use minced garlic or chopped ginger from a jar.
If you don’t want to toast the cashews, buy them pre-roasted instead. Just make sure to check the sodium content as many brands load their roasted nuts with salt!
Finally, you could cut and marinate the chicken ahead of time. Not only does this cut down on prep work, but it will also allow the chicken to develop more flavor.
Storage
The vegetables in this recipe are going to be best when served immediately. After being stored, they may lose some of their crunch. However, the recipe will still be delicious!
Leftovers can be stored covered in the refrigerator for 3-4 days.
Other healthy 30-minute-or-less recipes
Who doesn’t love quick and delicious recipes? There always seems to be at least a few weeknights when I need to throw something together fast. Here are a few of my favorite recipes that take 30 minutes or less:
When you’ve tried this stir-fry, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Cashew Stir-Fry
Ingredients
- 1 pound boneless skinless chicken breasts (cut into crosswise strips)
- 4 tablespoons low-sodium tamari or soy sauce (divided)
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons raw cashews
- 2 tablespoons olive oil (divided)
- 5 garlic cloves (minced)
- 1-1/2 tablespoons fresh ginger (minced)
- 1 large red bell pepper (cut into thin strips)
- 2 medium carrots (cut diagonally into thin strips)
- 4 scallions (sliced, divided)
- ½ cup orange juice
Instructions
- In a medium bowl, combine the chicken strips, 2 tablespoons of tamari, and red pepper flakes. Set aside.
- In a small dry non-stick skillet, toast the cashews for 3 or 4 minutes, stirring often, until they’re lightly browned. Remove from heat and allow to cool.
- Heat 1 tablespoon of olive oil in a wok over medium-high heat. Once hot, add the garlic and ginger, then stir-fry for a minute or so until fragrant.
- Add the chicken, tamari, and red pepper flake mixture and stir-fry for 3 to 4 minutes until the chicken is no longer pink. Transfer the contents of the wok to a plate or bowl and set aside.
- Add the remaining tablespoon of olive oil to the wok.
- Add the carrots and stir-fry for about a minute, then add the red bell pepper and stir-fry for another 3 minutes or so until the vegetables have softened but are still crisp. Add half of scallions and cook for another 2 minutes.
- Return the chicken with its other ingredients to the wok.
- Combine the orange juice and the remaining 2 tablespoons of tamari in a small bowl, then add to the wok.
- Increase the heat and bring everything to a boil, stirring often. Let the contents boil for 30 seconds, then remove the wok from heat.
- Garnish with the remaining scallions and cashews.
I love a good stir fry! Never tried adding orange juice, but will give this a whirl! Thanks for sharing!