Looking for a quick and nutritious meal that bursts with flavor? This Chicken Stir-Fry with Cashews and Vegetables is the answer! Packed with tender chicken, crunchy cashews, and vibrant vegetables, this dish is not only gluten-free but also a delightful explosion of tastes and textures that will satisfy your cravings.
Whether you’re preparing a weeknight dinner or meal prepping for the week ahead, this stir-fry is versatile and easy to customize. Want to throw in your favorite seasonal vegetables? Go for it! Need a bit more heat? Just add some red pepper flakes! The possibilities are endless.
This recipe is a perfect blend of savory and slightly sweet flavors, all tied together with a fragrant sauce that coats each piece of chicken and vegetable. It’s both satisfying and refreshing, making it a go-to for anyone looking to eat healthy without sacrificing taste.
Delicious and Nutritious Chicken Stir-Fry
This gluten-free Chicken Stir-Fry with Cashews and Vegetables features juicy chicken stir-fried with bell peppers, broccoli, and snap peas, all tossed together with crunchy cashews. The dish is not only visually appealing but also packs a satisfying crunch and a slightly sweet and savory taste that’s sure to please.
Ingredients
- 1 pound boneless, skinless chicken breast, sliced
- 2 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1/2 cup cashews, roasted
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon honey or maple syrup (optional)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken, gluten-free soy sauce, and cornstarch. Let it marinate for 15-20 minutes.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Chicken: Add the marinated chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: In the same skillet, add a bit more oil if necessary. Sauté the garlic and ginger for about 30 seconds, then add the bell pepper, broccoli, and snap peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Combine Everything: Return the cooked chicken to the skillet, add the cashews, and drizzle with honey or maple syrup if using. Toss everything together and cook for another 2-3 minutes to heat through.
- Serve: Season with salt and pepper to taste. Serve hot over cooked rice or quinoa.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 20g
