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SideChef
Recipes
Dairy-Free
Teriyaki Chicken & Cashew Stir Fry

21 INGREDIENTS • 9 STEPS • 25MINS

Teriyaki Chicken & Cashew Stir Fry

Recipe

4.7

3 ratings
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.
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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.
author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

25MINS

Total Time

$3.91

Cost Per Serving

Ingredients

Servings
4
us / metric
Boneless, Skinless Chicken Breast
2
Boneless, Skinless Chicken Breasts, sliced
or Chicken Thigh
Sesame Oil
3 Tbsp
Sesame Oil, divided
or Olive Oil
Yellow Onion
1/2
Medium Yellow Onion, roughly chopped
Red Bell Pepper
1
Red Bell Pepper, deseeded, sliced
Mushroom
1/2 cup
Mushroom, rinsed, sliced
Frozen Asian Stir-Fry Vegetable Mix
3 cups
Frozen Asian Stir-Fry Vegetable Mix
I used broccoli, sliced carrots, snow peas, green beans, and water chestnuts
or Fresh Vegetables
Unsalted Cashews
1 cup
Unsalted Cashews
Scallion
1 bunch
Scallion, chopped
1 scallion per 4 servings
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
or Sriracha
optional
Sesame Seeds
2 Tbsp
Sesame Seeds
or Sriracha
Sriracha
1/2 tsp
Sriracha
or Crushed Red Pepper Flakes
Teriyaki Sauce
Low-Sodium Soy Sauce
1/2 cup
Low-Sodium Soy Sauce
Brown Sugar
4 Tbsp
Brown Sugar, firmly packed
Rice Vinegar
1 Tbsp
Rice Vinegar
or Apple Cider Vinegar
Honey
1 Tbsp
Honey
Sesame Oil
1 tsp
Sesame Oil
Garlic
1 tsp
Minced Garlic
Fresh Ginger
1/2 tsp
Minced Fresh Ginger
Corn Starch
1 Tbsp
Corn Starch
Water
2 Tbsp
Water
Sesame Seeds
1 Tbsp
Sesame Seeds

Nutrition Per Serving

VIEW ALL
Calories
580
Fat
32.1 g
Protein
30.7 g
Carbs
47.6 g
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

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.

Cooking Instructions

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step 1
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.
step 2
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.
step 3
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.
step 4
Wipe out pan, and heat Sesame Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1/2), Red Bell Pepper (1) strips, and Mushroom (1/2 cup) and cook until vegetables are crispy tender, about 3 minutes.
step 5
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.
step 6
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.
step 7
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.
step 8
Sprinkle with Unsalted Cashews (1 cup) and stir to coat.
step 8 Sprinkle with Unsalted Cashews (1 cup) and stir to coat.
step 9
Sprinkle with Scallion (1 bunch) and Sesame Seeds (2 Tbsp) and serve warm over fluffy white rice. Enjoy!
step 9 Sprinkle with Scallion (1 bunch) and Sesame Seeds (2 Tbsp) and serve warm over fluffy white rice. Enjoy!

Tags

Dairy-Free
Asian
Chicken
Microwave
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Japanese
Vegetables
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