Sweet Chili Cashew Chicken Stir Fry

• 1 pound chicken breast, sliced
• 1/2 cup roasted cashews
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Cooked rice, for serving

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add chicken and cook until browned and cooked through.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add garlic and ginger and sauté until fragrant.
5. 5 Add onion and cook until softened.
6. 6 Add bell pepper and broccoli, stirring until vegetables are crisp-tender.
7. 7 Stir in sweet chili sauce, soy sauce, and oyster sauce.
8. 8 Return chicken to the skillet and toss to coat.
9. 9 Add cashews and sesame oil, stirring to combine.
10. 10 Serve immediately over cooked rice.

Equipment

• Large skillet or wok
• Spatula
• Cutting board and knife

Variations

• Use chicken thighs for a richer flavor.
• Add tofu for a vegetarian option.

Substitutions

• Substitute oyster sauce with extra soy sauce and a touch of sugar if needed.
• Use almond butter thinned with water as a nut sauce alternative if cashews are unavailable.

Pairings

• Serve with jasmine rice
• Garnish with fresh cilantro and sesame seeds.

Nutrition

Tips

• For extra flavor, marinate the chicken in soy sauce for 30 minutes before cooking.
• Feel free to add other vegetables like snap peas or carrots.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with steamed jasmine rice and a side of kimchi for a complete meal.
• Pair with a refreshing cucumber salad.

FAQ