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Servings:

Teriyaki Chicken & Cashew Stir Fry

Tender chicken, combined with fresh and colorful sweet red peppers, sliced carrots, broccoli, snow peas, green beans, mushrooms, and water chestnuts, lightly glazed with my Easy Teriyaki Sauce and tossed with cashews. This is one of the easiest dinners you can make.

Total Time

25min

4.7

3 Ratings

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

•

Boneless, Skinless Chicken Breasts , sliced

or Chicken Thigh

•

3 Tbsp

Sesame Oil , divided

or Olive Oil

•

1/2

Medium Yellow Onion , roughly chopped

•

Red Bell Pepper , deseeded, sliced

•

1/2 cup

Mushrooms , rinsed, sliced

•

3 cups

Frozen Asian Stir-Fry Vegetable Mix

or Fresh Vegetables

•

1 cup

Unsalted Cashews

•

1 bunch

Scallions , chopped

•

1 tsp

Crushed Red Pepper Flakes

or Sriracha

(optional)

•

2 Tbsp

Sesame Seeds

or Sriracha

•

1/2 tsp

Sriracha

or Crushed Red Pepper Flakes

Teriyaki Sauce

•

1/2 cup

Low-Sodium Soy Sauce

•

4 Tbsp

Brown Sugar , firmly packed

•

1 Tbsp

Rice Vinegar

or Apple Cider Vinegar

•

1 Tbsp

Honey

•

1 tsp

Sesame Oil

•

1 tsp

Minced Garlic

•

1/2 tsp

Minced Fresh Ginger

•

1 Tbsp

Corn Starch

•

2 Tbsp

Water

•

1 Tbsp

Sesame Seeds

Cooking Instructions

In a medium saucepan, whisk together the Low-Sodium Soy Sauce (1/2 cup) , Brown Sugar (4 Tbsp) , Rice Vinegar (1 Tbsp) , Honey (1 Tbsp) , Sesame Oil (1 tsp) , Garlic (1 tsp) , Fresh Ginger (1/2 tsp) , and Sriracha (1/2 tsp) . Bring to a simmer and reduce heat to low.

In a small bowl, stir together the Corn Starch (1 Tbsp) and Water (2 Tbsp) . Drizzle into sauce mixture and whisk constantly until the sauce thickens. Remove from heat and stir in Sesame Seeds (1 Tbsp) and set aside.

Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (1 Tbsp) and when hot, stir-fry the Boneless, Skinless Chicken Breasts (2) pieces until no longer pink and starting to turn a golden brown. Remove cooked chicken and place in a bowl.

Wipe out pan, and heat Sesame Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1/2) , Red Bell Pepper (1) strips, and Mushrooms (1/2 cup) and cook until vegetables are crispy tender, about 3 minutes.

Move everything to the outside of the pan and add stir fry Frozen Asian Stir-Fry Vegetable Mix (3 cups) . Continue sautéing until onions are translucent and stir fry veggies are tender, 5-6 minutes.

If you prefer to steam your stir fry vegies in the microwave, prepare them according to package directions and add them to the sautéed onions and red peppers as soon as they are ready.

Add cooked chicken back to the pan with the veggies and drizzle with Teriyaki Sauce. Sprinkle with Crushed Red Pepper Flakes (1 tsp) if you want a little kick! Cook, stirring often until everything is evenly coated and the sauce starts to thicken, 2-3 minutes.

Sprinkle with Unsalted Cashews (1 cup) and stir to coat.

Sprinkle with Scallions (1 bunch) and Sesame Seeds (2 Tbsp) and serve warm over fluffy white rice. Enjoy!

Author's Notes

You can also use either fresh or frozen stir-fry vegetables for this recipe. Many grocery stores carry pre-packaged stir-fry vegetables in the produce section, or you can find your favorite stir-fry blend in the freezer section.

Steaming the stir fry vegetables will keep them very colorful (especially the green vegies - the broccoli keeps its dark green color better when steamed vs. sauteed.

Serve with white rice.

Nutrition Per Serving

CALORIES

580

FAT

32.1 g

PROTEIN

30.7 g

CARBS

47.6 g