Glossy Cashew Chicken Stir-Fry
Tender chicken and roasted cashews tossed in a silky soy-ginger glaze with snap peas and mushrooms. Ready in 25 minutes with a shiny, restaurant-quality sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ¾ cup roasted unsalted cashews
- 8 oz snap peas
- 8 oz mushrooms, sliced
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp cornstarch
Instructions
- 1
Cut chicken into bite-sized pieces, about 1.5 inches. Pat dry with paper towels.
- 2
Whisk soy sauce, rice vinegar, ginger, and cornstarch in a small bowl until smooth.
- 3
Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 4
Add chicken and cook, stirring occasionally, until golden and cooked through, 8–10 minutes.
- 5
Push chicken to the side. Add mushrooms and snap peas to the pan, stir-fry 3 minutes until tender-crisp.
- 6
Pour sauce over everything, add cashews, toss until glossy and sauce clings, about 1 minute. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- small bowl
- whisk
- paper towels
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