Spicy Chicken Stir Fry
A stir-fry with chicken breast, veggies, and cashews, all tossed in a savory and spicy sauce.
Servings: 4 people
Ingredients
- 1 tablespoon vegetable or olive oil divided use
- 1 1/4 pounds boneless skinless chicken breast cut into 1-inch pieces
- 2 cups of broccoli florets
- 1 red bell pepper seeded, cored and cut into 1-inch pieces
- 1 yellow onion finely chopped
- 2 teaspoons minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce or more to taste (available in the Asian food aisle)
- 2 teaspoons cornstarch
- 2 tablespoons sliced green onions
- 1/3 cup toasted cashews or almonds
- salt and pepper to taste
- Optional: cooked brown rice for serving
Instructions
- Heat 1 teaspoon oil in a large pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened and lightly browned.
- Add the broccoli and 1 tablespoon of water. Cook, stirring occasionally, until broccoli is tender, approximately 3 minutes.
- Add the bell pepper and ginger and cook for 2 minutes more, or until peppers are just softened.
- Season the vegetables with salt and pepper to taste, then transfer to a plate. Cover to keep warm.
- Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes on each side, or until chicken is browned and cooked through. Add the vegetables back to the pan.
- While the chicken is cooking, make the sauce.
- In a small bowl mix together the soy sauce, honey, and chili garlic sauce. In another small bowl, add the cornstarch along with 2 teaspoons of cold water, whisk to combine.
- Add the cornstarch mixture to the soy sauce mixture and stir until thoroughly combined
- Pour the sauce into the pan with the chicken and vegetables and turn up the heat to high. Bring the sauce to a boil and cook for 30 seconds or until just thickened.
- Sprinkle the cashews and green onions over the top and serve, with brown rice if desired.
Video
Notes
- You may use boneless and skinless chicken thighs instead of chicken breasts. I do prefer chicken breasts because they are much leaner and the quality of protein is better in my opinion.
- Add in more veggies like zucchini. Be creative.
- You do not have to make it spicy.
- Serve with rice, quinoa, or just veggies.
Nutrition
Calories: 326kcal | Carbohydrates: 18g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 1061mg | Potassium: 864mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1285IU | Vitamin C: 82.9mg | Calcium: 43mg | Iron: 2.1mg