Description
A quick and easy dish that combines tender chicken, vibrant vegetables, and crunchy cashews, all coated in a flavorful sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1 tbsp vegetable oil (for cooking)
- 1 cup bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup cashews (lightly toasted)
Instructions
- Marinate the chicken: In a bowl, mix 2 tbsp soy sauce and 1 tbsp cornstarch. Add the chicken pieces, tossing to coat. Let it sit for about 10 minutes.
- Prepare the sauce: In a separate bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Set aside.
- Cook the chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown on all sides, about 5-7 minutes.
- Stir-fry the vegetables: Add the bell pepper, broccoli, carrots, garlic, and ginger to the skillet. Cook for an additional 3-4 minutes until the veggies are tender but crisp.
- Combine and serve: Pour the sauce over the chicken and vegetables. Toss to coat evenly and add the cashews just before serving.
Notes
Serve over rice or noodles. Garnish with sliced green onions or sesame seeds. Best with fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg