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Cashew Chicken Stir-Fry with Snap Peas

Close-up of a plate featuring Cashew Chicken Stir-Fry with bright green snap peas and glossy sauce.
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Follow these steps to make a flavorful, restaurant-style cashew chicken stir-fry featuring tender chicken and crisp snap peas in a savory sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 1/2 cup raw cashews
  • 1 tablespoon vegetable oil (for cooking chicken)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 cup fresh snap peas, trimmed
  • 1/2 cup sliced carrots
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon oyster sauce (or vegetarian substitute)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch (for sauce)
  • 1 green onion, sliced (for garnish)

Instructions

  1. In a bowl, toss the cut chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside for 10 minutes.
  2. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Add the cashews and toast for 2-3 minutes until lightly browned. Remove cashews and set aside.
  3. Add the marinated chicken to the hot wok. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  4. Add the minced ginger and garlic to the wok. Stir-fry for 30 seconds until fragrant.
  5. Add the snap peas and carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are bright green and slightly tender-crisp.
  6. In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and 1 teaspoon cornstarch to create the sauce.
  7. Pour the sauce mixture into the wok with the vegetables. Bring to a simmer, stirring constantly until the sauce thickens.
  8. Return the cooked chicken and the toasted cashews to the wok. Toss everything together until the chicken and vegetables are coated in the sauce. Cook for 1 minute more.
  9. Remove from heat. Garnish with sliced green onion before serving.

Notes

  • For extra flavor, you can lightly coat the chicken in a little flour before marinating.
  • To keep the snap peas very crisp, add them in the last minute of stir-frying.
  • Serve this dish over steamed white or brown rice.

Nutrition

Find it online: https://sundayflavor.com/cashew-chicken-stir-fry-with-snap-peas/