There’s nothing like a delicious stir fry to brighten up your week, especially when it’s packed with flavor and fresh veggies. Our Cashew Chicken Stir Fry is a perfect quick meal that’s easy to make, full of vibrant vegetables, and topped with a spicy peanut sauce that’s to die for. Whether you’re craving something savory, spicy, or both, this dish delivers all the good stuff in one bowl.
Let’s dive into the recipe and discover just how easy it is to make this mouthwatering stir fry. IT’S A MUST TRY!
What makes this Cashew Chicken Stir Fry so great?
If you’re looking for a quick, healthy, and satisfying meal, this stir fry is exactly what you need. Here’s why it’s a weeknight winner:
Sweet, Spicy & Nutty Sauce:
The peanut sauce is everything! It’s creamy, a bit spicy, and perfectly balanced with soy sauce, honey, and vinegar. Top it off with cashews for a satisfying crunch.
Packed with Protein and Veggies:
The chicken is lean and high in protein, while the broccoli, peppers, onions, and corn provide a colorful boost of vitamins and fiber.
Easy & Customizable:
With just a few ingredients, this stir fry comes together in no time. Plus, you can switch up the veggies or add more protein (tofu, shrimp, or tempeh) depending on your taste!
Everything you need to make this stirfry:
- Chicken Breast: The lean protein that keeps you satisfied.
- Broccoli: Fresh and crunchy, a perfect complement to the soft noodles.
- Peppers: Bell peppers add color and sweetness to the dish.
- Rice Noodles: These noodles soak up the sauce and add a chewy texture.
- Corn: Sweet corn gives the stir fry a pop of color and texture.
- Onion: Adds a mild sweetness and savory depth.
- For the Peanut Sauce:
- Organic peanut sauce (the base of your sauce).
- Rice or apple cider vinegar to add a tangy kick.
- Soy sauce for savory umami flavor.
- Honey for a touch of sweetness.
- Sriracha to bring the heat!
- And don’t forget the cashews or peanuts and fresh cilantro to garnish.
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Instructions:
Step 1: Cook the Noodles
Start by cooking the rice noodles according to the package instructions. Drain and set aside.
Step 2: Prepare the Chicken and Vegetables
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Season the chicken breasts with salt and pepper, then cook them until browned and fully cooked through, about 5-6 minutes per side. Remove the chicken from the pan and set it aside.
In the same pan, add a little more oil if needed, and sauté the onion, broccoli, and bell peppers until softened, about 5-7 minutes. Add the corn and cook for an additional 2 minutes.
Step 3: Make the Peanut Sauce
In a small bowl, mix together the peanut sauce, rice vinegar, soy sauce, honey, and Sriracha. Stir well until the sauce is smooth.
Step 4: Combine Everything
Slice the cooked chicken into strips and return it to the pan with the vegetables. Add the cooked noodles and peanut sauce to the pan. Toss everything together until the noodles are well coated and heated through.
Step 5: Serve
Top with toasted and sliced cashews or peanuts, fresh cilantro, and serve immediately. Enjoy your flavorful stir fry!
Recipe Tips
Meal Prep Friendly: This stir fry makes for great leftovers! Store it in an airtight container in the fridge for up to 3 days.
Customize Your Veggies: Feel free to swap out the peppers or add other veggies like snap peas, carrots, or mushrooms.
Noodle Options: If you’re not a fan of rice noodles, feel free to use any noodles you prefer, like soba or just use rice!
More Noodle Recipes:
Jalapeno Creama Steak with Roasted Sweet Potatoes
Ingredients
For the Dairy-Free Jalapeño Crema:
- 3/4 cup cashews
- 1 cup hot water
- 2 garlic cloves
- 1 big handful of cilantro
- 1 jalapeño
- Juice of 1 lime
- Salt & pepper to taste
- Tip: Blend everything together using a high-powered blender. If you don’t have one soak the cashews in hot water for 1 hour before blending!
For the Steak & Vegetables:
- 1 flank steak
- Salt pepper, and oil
- Butter & garlic for finishing
- 2 sweet potatoes
- A bunch of green beans
- Sliced jalapeños for topping
Instructions
- Step #1: Make the Dairy-Free Jalapeño CremaBlend cashews, hot water, garlic, cilantro, jalapeño, lime juice, salt, and pepper until smooth and creamy. Set aside.
- Step #2: Prepare the SteakSeason the flank steak generously with salt and pepper. Heat a pan over medium-high heat with a drizzle of oil. Sear the steak for 3-4 minutes per side. Add butter and garlic during the last minute of cooking for extra flavor. Remove from heat and let rest before slicing.
- Step #3: Cook the Sweet PotatoesPoke holes in the sweet potatoes and microwave for 5-7 minutes until slightly softened. Cut them in half and grill them in the same pan with the steak until lightly charred.
- Step #4: Char the Green BeansAdd the green beans to the pan and cook until slightly blistered and tender.
- Step #5: Assemble & ServeSlice the rested steak and serve with grilled sweet potatoes and charred green beans. Drizzle everything with the creamy jalapeño crema and top with sliced jalapeños. Enjoy!
Notes
- Meal Prep Friendly: Store leftover crema in the fridge for up to 3 days. It makes a great dip or dressing, too!
- Customize Your Veggies: Swap green beans for asparagus, zucchini, or Brussels sprouts.
- Steak Options: Try this recipe with ribeye, sirloin, or even chicken if you prefer!
YUM! This is so delicious and easy to make, and I will absolutely make it again.
Thank you! This is a response from the author.
This is my favorite chili recipe!
Thank you Savannah!